Sanguina is a non-alcoholic mulled wine that arose from my studies and practice of Traditional Chinese Medicine.
The original idea of brewing a mead of Chinese herbs in dark grape-juice was given to me by a southern Taoist practitioner, Rusel Last. Rusel has a Chinese Medicine practice in Kiama on the south coast of NSW - Integral Healing Centre - and we met around 12 years ago when we were both studying Traditional Chinese Herbal medicine in Sydney. Building on Rusel's inspiration, I researched and formulated the ingredients to create this particular recipe.
When people first hear about Sanguina, they say:
“Oh, Chinese herbs, I don’t know…”
But when they try it, everyone always says:
“Delicious - Yum-oh!”
The name Sanguina is the Yin form of the word ‘Sanguine’ which means: “Cheerful, Optimistic, Confident & Rich, Rich Red!”
In Chinese, the three syllables translate as: San Gui Na or “The Three Returning Forces”.
The herbs used to create this lovely drink have been carefully chosen for their tonifying actions, favoured by Sages in Ancient times for increasing health and longevity. It is designed for use at gatherings, parties & other auspicious occasions to nourish the Spirit and Energy of your treasured Guests.
The quantities of herbs used for this party drink are much less than the dosages used therapeutically, so the effect of drinking Sanguina is a mild, gentle, warming and uplifting feeling.
The herbs used in making Sanguina herbs are very safe and are used commonly in cooking. But as with any medicinal substance, Pregnant women or persons with high blood-pressure or any other serious medical condition, should consult their Traditional Medicine Practitioner before consuming Sanguina.
(These can be purchased from any Traditional Chinese Herbalist - contact me if you can't source any near where you live)
Dang Shen - Poor Man’s Ginseng - 1 piece
Huang Qi - Milk Vetch Root - 2 pieces
Shan Yao - Wild Mountain Yam - 3 pieces
Gou Qi Zi - Goji 'Wolf' Berries - 2 tablespoonsful
Yi Zhi Ren - Cardamom Pods - 5 pods
Rou Gui - Cinnamon bark - 3 quills
Ding Xiang - Clove Buds - 1 teaspoonful
Da Zao - Chinese Black Dates - 5 pieces
Sheng Jiang - Ginger Root - 5 slices, each 2 mm thick
Ji Xue Teng - Chicken Blood Vine - 3 pieces
Zhi Gan Cao - Honey Fried Liquorice Root - 5 pieces
Water - 500 ml
Dark Grape Juice - 2 litres
Simmer the herbs in the water for 15 minutes. Then add the grape juice, warming it through, but not boiling, as the flavour is better when it hasn't 'stewed'. Plus the goodness of the vitamins in the grape-juice are better preserved by not boiling.
Serve in heat-resistant cups, floating a couple of the Goji berries on the top of each cup - they are a nice 'treat' to chew while sipping the the sweet and warming Sanguina.