IMBUE YOUR FAVOURITE RED WITH HERBS AND SPICES FOR A DRINK THAT’S FULL OF AUTUMN FLAVOURS
1 cinnamon stick, crushed
1 tbsp peeled and grated
1 tsp ground allspice
1 tsp dried juniper berries
1 tsp cloves
1 tsp orange zest
1 tsp fresh rosemary leaves
3 bay leaves
1 bottle red wine (I recommend
Shiraz or Cabernet Sauvignon)
Honey, to taste
Put the spices, orange zest and herbs into a 1 litre sterilised jar and pour
the red wine over. Seal the jar tightly and shake well. Store in a cool, dry
place, out of direct light. Shake every day or so for up to 2 weeks.
After a week, taste to see if you can taste the herbs. If it tastes good,
strain out the herbs and spices using a muslin-lined sieve and return to
a 750ml sterilised jar or glass bottle. You can add some honey to taste.
Seal and store in a cool, dark place for up to 6 months. Once opened,
keep in the fridge and use within 2 weeks.
Recipe reproduced with permissionfrom The Art of Herbs for Health by Rebecca Sullivan (Kyle Books, £9.99).