*  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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