STEP 1.Zest the orange and put aside the remainder of the orange for an additional use.
STEP 2.Pour one cup of the wine into a pot and set the remainder aside.
STEP 3.Add all the orange rind, cinnamon stick, chamomile, cardamom, star anise, lavender, and suffrutex and cook on medium heat till it involves a boil, concerning five minutes. Scale back heat to low, cover, and cook for a further five minutes.
STEP 4.Remove from heat. Strain out solids and comeliquid to the pot.
STEP 5.In a separate pot, pour within the sugar and cook on medium heat, stirring often, to caramelize it.
STEP 6.Once sugar melts into a caramel-colored liquid, in concerning five minutes, shut down the warmth and let sugar cool.
STEP 7.Bring the water to a boil in a very cooking panor tea kettle, then live 1/4 cup and slowly pour it into sugar, stirring as you pour.
STEP 8.Add remaining wine (2 1/4 cups) to the herb-infused wine.
STEP 9.Bring it to a boil, then pour it slowly into the pot of sugar sirup, stirring often to integrate them.
STEP 10.Add booze and fortified wine, then let cool.
STEP 11.Pour cooled mixture into a bottle, seal and store within the white goods.
calories per serving
8 g Fat17 g Protein168 g Carbs4 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment