Try this Mulled Rosemary Wine and Black Tea recipe, or contribute your own.
Suggest a better descriptionThe 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: =========== Pour 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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Serving Size: 1 Quart (654g) | ||
Recipe Makes: 2 Quarts | ||
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Calories: 219 | ||
Calories from Fat: 39 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.4mg | 2 % | |
Potassium 658.5mg | 17 % | |
Total Carbohydrate 52.7g | 16 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 42.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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