Blackcurrant & rosemary mulled wine

Blackcurrant & rosemary mulled wine

Total: 20 min. | Active: 10 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / dl: 86 kcal
, Carbohydrate: 10 g

Ingredients

8 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mulled wine

5 dl white wine (e.g. Riesling X Sylvaner)
3 dl blackcurrant juice
1 vanilla pod, cut lenghtwise, seeds scratched out
2 tbsp ground cane sugar
2 sprigs rosemary
1 cinnamon stick
1 star anise

To serve

4 cinnamon sticks
4 sprigs rosemary
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Utensils

For 4 glasses, each approx. 250 ml

How it's done

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Mulled wine

Place the wine in a pan along with all the other ingredients up to and including the star anise, bring to the boil while stirring occasionally. Remove the pan from the heat, cover and leave to infuse for approx. 10 mins.

To serve

Bring the mulled wine back to the boil, pour through a sieve into the glasses. Decorate with the cinnamon sticks and rosemary.

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