Flo's Mulled Wine Syrup
·Caramelise the sugar
Put the sugar in the biggest pot you can find and caramelise it dry until golden. Don't wait for a deep brown colour, or it may darken too much and turn bitter.
Carefully add the water
Pour in the water (be careful not to scald or burn yourself) and let it simmer gently until the caramel has fully dissolved.
Add the spices
Add the spices and citrus zest, simmer for 5 minutes, then leave to sit in a cool place overnight.
Strain and store in the dark
The next day, strain the syrup, pour it into a large bottle (an old wine bottle works well) and store it away from light. You can rinse the spent spices in water, dry them, and use them as decoration.
Serving size
Whenever you fancy a mulled wine, allow 200 ml of hot wine – white or red – and 30 ml of syrup per serving, which is about two heaped tablespoons, grandma-style. Garnish white mulled wine with lemon and red mulled wine with orange.
Tip:
I used the leftover spices again for something else – to jazz up a ginger liqueur. You'll find that recipe on my page too. Highly recommended!
