1 bottle (1ltr) Singria
3 cups (750ml) chilled lemonade
3 cups (750ml) chilled apple juice
1 teaspoon vanilla extract 1 bottle of Rose Wine
1 pomegranate, cut into wedges & 4 sprigs of mint or chopped apples and oranges or stone fruit
In a container, marinate the fruit of your choice in the Singria. Leave in the fridge 24 hours prior to use.
Mix to combine the wine, lemonade, apple juice, fruit and vanilla in a 2.5-litre-capacity jug. Add the fresh mint and pour over ice to serve. Makes 2.25L.
Serves 6-8 (6.9 standard drinks)
Peel large sections of peel from the oranges, lemon & lime.
Put the sugar in a large saucepan over medium heat, add the pieces of peel and squeeze in the juice from the oranges.
Add the cloves, cinnamon stick, bay leaves and about 10 - 12 grating of nutmeg. Add the vanilla essence to the pan, then stir just enough Alcofree red wine to cover the sugar.
Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on rolling boil for about 4 - 5 minutes. The reason for this is to create a wonderful flavor base by really getting the sugar and spices to infuse and blend well with the wine.
When your syrup is ready, turn the heat down to low and at this stage you add rest of the wine.
Continue to gently heat the wine and after approx. 5 mins, when it's soul-warming and delectable, ladle it into glasses and serve.
I like to leave my mulled wine on a low heat, allowing our visitors to ladle some into their own glasses when they pop in.