1/2 cup of sago (85 g)
4 cups of water (960 ml)
2 cups of red wine (480 ml)
1 cup of grape juice (240 ml)
3/4 cup of sugar (135 g)
1 liter of vanilla ice cream or whipped cream
1/2 cup of sago (85 g)
4 cups of water (960 ml)
2 cups of red wine (480 ml)
1 cup of grape juice (240 ml)
3/4 cup of sugar (135 g)
1 liter of vanilla ice cream or whipped cream
In the evening, soak the sago in the water
The next day, drain and reserve 1 cup of the water
In a large pot, combine the reserved water, sago, red wine, grape juice, and sugar and bring to a boil
Reduce the heat and cook, stirring constantly with a wooden spoon, for 25 minutes or until all the sago pellets become transparent and soft
Remove from heat, let cool, and cover with cling film stuck to the sago to prevent scum formation
Chill and serve with scoops of vanilla ice cream.
