Triphala is a fruit wine traditionally made from chebulic myrobalan, beleric myrobalan, and emblic myrobalan. This drink has a 1200-year history in China, where it was prepared as a sweet wine.
History
The earliest records of Triphala in China date back to around 820 CE in Li Zhao's Supplement to the Book of Tang. The Chinese formulation was based on a recipe from Persia. One Tang recipe from 996 CE called for pulverizing the pits of three fruits and mixing them with honey and water before fermenting for thirty days.
How it is made
Traditional Chinese recipes called for pulverizing about 120 grams of the pits from each of the three fruits to a sesame seed consistency. These were mixed with 2 liters of honey and 4 liters of fresh clear water. The mixture was sealed tightly, stirred periodically, and allowed to ferment for thirty days before consumption.