African and Caribbean twists make this a truly special mulled wine. It’s my husband’s go-to for Christmas and he claims that after the first sip no one has turned it down!
Prep time: 15 minutes/Cook time: 25 minutes/Serves: 4
Ingredients:
500ml red hibiscus (zobo) flowers
500ml red wine
300ml orange juice
juice of 1 lime
6 tbsp runny honey
60ml brandy
60ml port
For the Spices:
1 cinnamon stick
2 whole cloves
6 allspice berries
1/2 vanilla pod
1 nutmeg, quartered
1 blade of mace
4 strips lemon peel
4 strips lime peel
4 strips lemon peel
Method:
Combine the hibiscus flowers, orange juice, lime juice and honey in a saucepan. Bring to a simmer, cover and cook gently for 20 minutes. Strain through a sieve (retain and dry the hibiscus flowers, they can be used again).
Return the pan to the heat and add the red wine. Tie the spices in a bag and add this to the wine and hibiscus juice mixture. Cover and simmer gently for 20 minutes then take off the heat and set aside to allow the spices to infuse.
Remove the spice back, bring to a simmer and add the brandy and port.
Divide between heat-proof glasses and serve.
