Yield: 5 quarts
You may use 1 tablespoon of hops cones in pace of the gesho leaves. I had first ordered this at the Eritrean restaurant in Portland, Maine and was not impressed with it at all. In Eritrea, this rather sweet wine is drunk from traditional long-necked glass containers that look a great deal like bud vases. We drank this when we went with the International Women’s Club to the coffee ceremony restaurant about 11 kilometers outside of Asmara. The glass containers were a smaller version of the modern carafes that are very wide at the bottom with long thin necks. I liked the drink much better the second time.
M’es takes eleven days to prepare.
4 cups (32 ounces) honey
1 cup of gesho leaves
1. Mix the honey with 16 cups (1 gallon) of water and put it in a large glass container (such as a 2-gallon jar) and let it stand for 2 days at room temperature.
2. On the third day, place the leaves in a pot with 8 cups of the honey and water mixture. Bring it to a boil and simmer it for 20 minutes over a low heat.
3. Pour this boiled mixture back into the container of mixed honey and water and let it stand for an additional 7 days at room temperature.
4. Strain the mixture, discard the leaves. Cover the mixture and let it stand for another 2 days.
5. You may now strain the honey wine through a clean cloth and serve either at room temperature or chilled.