Mulled port with bay and rosemary
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 1 lemon, peel carved into strips, juiced
- 750ml ruby port
- 1 cinnamon stick
- 1 tsp black peppercorns
- 6 bay leaves
- 4 cloves
- 100g caster sugar
- rosemary sprigs, to garnish
Method
- STEP 1
Combine all the ingredients, except the rosemary, and gently heat (making sure it doesn’t boil) for 30 minutes. Strain and serve in small heatproof tumblers garnished with a sprig of rosemary.
