Side Pannel
Mulled Rosemary Wine and Black Tea
Mulled Rosemary Wine and Black Tea
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beverages
Ingredients List
- 1 Bottle claret; OR...
- - other full-bodied red wine
- 1 qt Black tea
- -- pref. Assam or Darjeeling
- 1/4 c Mild honey
- 1/3 c Sugar; or to taste
- 2 Oranges
- -- sliced thin and seeded
- 2 Cinnamon sticks (3-inch)
- 6 Whole cloves
- 3 Rosemary sprigs
Directions
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. If
you have leftovers, remove the oranges and rosemary, let the punch cool to
room temperature, then refrigerate. Reheated gently with fresh oranges and
rosemary, the punch will be a bit stronger, but still quite enjoyable.
DIRECTIONS: Pour the wine and tea into a noncorrodible
saucepan. Add the honey, sugar, oranges, spices, and rosemary. Heat over
low heat until barely steaming. Stir until the honey is dissolved.
Remove the pan from the heat, cover, and let stand for at least 30 minutes.
When ready to serve, reheat until just steaming and serve hot.
very low heat for a few hours, which makes the house smell wonderful. If
you have leftovers, remove the oranges and rosemary, let the punch cool to
room temperature, then refrigerate. Reheated gently with fresh oranges and
rosemary, the punch will be a bit stronger, but still quite enjoyable.
DIRECTIONS: Pour the wine and tea into a noncorrodible
saucepan. Add the honey, sugar, oranges, spices, and rosemary. Heat over
low heat until barely steaming. Stir until the honey is dissolved.
Remove the pan from the heat, cover, and let stand for at least 30 minutes.
When ready to serve, reheat until just steaming and serve hot.
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