Herbal wine

In the Moment - - Take A Moment -

IM­BUE YOUR FAVOURITE RED WITH HERBS AND SPICES FOR A DRINK THAT’S FULL OF AU­TUMN FLAVOURS

In­gre­di­ents

MAKES 750ML

1 cin­na­mon stick, crushed

1 tbsp peeled and grated

fresh gin­ger

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

METHOD

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).

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