Does the moon have an identity crisis, or does it simply have a more fluid sense of self? Not only does it change names every month, but sometimes it goes by multiple names at the same time. Each full moon is known for different attributes of any given season, based on Native American and Colonial tradition. It all makes good sense; September gives rise to the Harvest Moon, as abundant harvests come to fruition.
That’s not the end of the story, though. This very same moon also answers to Corn Moon, Song Moon, Hungry Ghost Moon, Barley Moon, and Wine Moon, among many others. Given how many unique facets of the autumnal equinox there are to celebrate, especially in the Pagan tradition of Mabon (AKA Witches Thanksgiving), it makes good sense that there would be many layers of meaning to derive from such a rich source of inspiration.
Given the conventional approach to focus on the overall harvest, profuse with squashes, apples, and root vegetables galore, I’d like to shine a light on one of the less common September moons. Let’s raise a glass to the Wine Moon, beyond biodynamic farming methods, in the Celtic tradition.
Although this phase marks the time of year when grapes are plucked from their vines, crushed, then stashed away into casks, modern farming has given us the gift of instant gratification. Thus, we can imbibe, or better yet, churn out a sweet ode to the new moon. It’s certainly not getting much cooler yet, so the Mulled Wine Sorbet from Super Vegan Scoops! is a refreshing way to enjoy the heady aroma of citrus and spice, better than merely served over ice.
- 2 1/4 Cups Cabernet Sauvignon, or Any Fruity Red Wine
- 1/2 Cup Apple Juice
- 1/3 Cup Light Brown Sugar, Firmly Packed
- 1 Large Orange (Zest + 1/2 Cup Juice)
- 1 Medium Lemon (Zest + 1/4 Cup Juice)
- 1 Cinnamon Stick
- 4 Whole Cloves
- 1 Star Anise
- Combine the wine, apple juice, and brown sugar in a medium saucepan over moderate heat. Use a paring knife to carefully trim the zest from both the orange and lemon, removing as much of the bitter white pith as possible.
- Juice the fruits, yielding approximately ½ cup from the orange and ¼ from the lemon, respectively. If you fall short, make up the difference with additional apple juice. Add the zest and juice to the pan, along with the whole spices.
- Bring the mixture to a boil and immediately reduce the heat to low, keeping it at a gentle simmer for 15 – 20 minutes, until irresistibly aromatic. Cool to room temperature before transferring to your fridge. Chill thoroughly, for at least an hour, before processing in your ice cream maker according to the manufacturer’s instructions.
- Scoop into an airtight container and store in the freezer for another three 3 hours at least, or until frozen solid, before serving.
Want a non-alcoholic tipple that will still tantalize? Replace the red wine and plain apple juice with apple cider.
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Amount Per Serving: Calories: 118Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.