Juniper Wine


Yields approximately 2 cups

Juniper trees are everywhere in Central Texas. Juniper berries, and to a lesser extent, the sprig branches, are warming substances that can be used to clear ear infections, stimulate digestion and even thwart cedar fever. (“Cedar season” in Central Texas is actually the result of allergies to the pollen from the female juniper tree, Juniperus ashei, also known as Mountain Cedar; consuming small amounts of juniper berries or leaves serves as a homeopathic remedy to combat allergy symptoms.) Harvest juniper berries in the fall when they are ripe and dark purple. If finding juniper sprigs is difficult, try substituting rosemary.


Juniper Wine


For 1 Batch(es)


  • 1 3-inch sprig of fresh or dried juniper (or rosemary)
  • 1 tablespoons juniper berries
  • 2 teaspoons citrus peel, dried, cut and sifted
  • 1/2 teaspoons coriander seeds
  • 1 allspice berry
  • 1 small bay leaf, dried and torn
  • 2 cups dry sherry

Juniper Wine Directions

  1. Combine all the ingredients in a clean, pint-size mason jar.
  2. Gently shake the contents every few days for 2 weeks.
  3. Keep the infusion out of direct light and away from exposure to heat.
  4. When ready to strain, sterilize the jar or bottle that will hold the finished herbal wine by boiling it for 10 minutes; do not dry.
  5. Line a strainer with a few layers of cheesecloth or fine-weave muslin to strain into the prepared bottle.
  6. Cap tightly and store at room temperature for up to 6 months for best flavor.
  7. Serve in 1- to 2-ounce portions.

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