Mulled Rosemary Wine& Black Tea

* Exported from MasterCook *

MULLED ROSEMARY WINE & BLACK TEA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Seasonings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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: ÿÿÿÿPour 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.

* From: Herbs in the Kitchen - by Carolyn Dille and
Susan Belsinger * Published in: The Herb Companion -
October/November 1993 * Typed for you by Karen Mintzias



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