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| Home -> [Beverages, Herbs & Spices, Seasonings] -> [Mulled rosemary wine & black tea Recipe] |
Mulled rosemary wine & black tea
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Beverages, Herbs & Spices, Seasonings |
Rating: |
0 |
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Ingredients:
| 1
| | Bottle claret, OR... | | | - other full-bodied red wine | | 1
| quart | Black tea | | | -- pref. Assam or Darjeeling | | 1/4
| cup | Mild honey | | 1/3
| cup | Sugar, or to taste | | 2
| | Oranges | | | -- sliced thin and seeded | | 2
| | Cinnamon sticks (3-inch) | | 6
| | Whole cloves | | 3
| | Rosemary sprigs |
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Procedures:
| 1 | The aroma of this beverage is inviting and the punch can be kept warm over very low heat for a few hours, which makes the house smell wonderful. | | 2 | If you have leftovers, remove the oranges and rosemary, let the punch cool to room temperature, then refrigerate. | | 3 | Reheated gently with fresh oranges and rosemary, the punch will be a bit stronger, but still quite enjoyable. | | 4 | Directions: =========== pour the wine and tea into a noncorrodible saucepan. | | 5 | Add the honey, sugar, oranges, spices, and rosemary. | | 6 | Heat over low heat until barely steaming. | | 7 | Stir until the honey is dissolved. | | 8 | Remove the pan from the heat, cover, and let stand for at least 30 minutes. | | 9 | When ready to serve, reheat until just steaming and serve hot. | | 10 | * |
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