| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Alcohol, Beverages, Desert |
10 |
Servings |
INGREDIENTS
| 1 |
|
Liter dry red wine |
| 60 |
g |
Cinnamon |
| 60 |
g |
Ground ginger |
| 10 |
g |
Ground cardamom |
| 10 |
g |
Ground nutmeg |
| 10 |
|
Whole cloves |
| 50 |
|
Rose water, optional |
| 100 |
g |
Sugar, up to 200 |
INSTRUCTIONS
Easy process: (more waste) Pour the wine and spices in a large
container. Wait 3 to 5 hours. Filter with a piece of old teeshirt.
Filter again if desired with coffee filter. Add sugar and adjust to
taste. Pour back in bottles or drink. Will keep at room temprature for
about 2 weeks. Long process: (recommended) Pour wine into large
container. Put spices in a finely woven tight towel and tie shut
making sure the wine will flow thru the spices and be permeated. Let
the spice bag sit in the wine for 2 to 3 days, stirring occasionaly.
Filter as above and add sugar. This method results in more yield
because the spices wont turn into a slime blob at the bottom and use
so much liquid. Source: Nicolas Jungers (Belgium guy) Posted to
MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 21:06:01 -0700
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”