Snip 13
Master Chef
For all my DC friends that need some winter warming
1 bottle of Good Ruby Port (I use KWV)
1 tbsp of soft brown sugar
finely grated zest from 1 lemon
4 tbsps of lemon juice
1/4 tsp of grated nutmeg
1/4 tsp of ground cinnamon
4 whole cloves
2 and a half cups of boiling water
long strips of lemon zest and whole cinnamon stick to serve.
Heat port gently in a saucepan (do not allow it to boil) Add sugar, spices and lemon juice and zest. Leave on low heat for 10 minutes. Add boiling water and strain through a tea sieve into heatproof glasses.
Add a strip of lemon zest and cinnamon stick to each glass and enjoy!
1 bottle of Good Ruby Port (I use KWV)
1 tbsp of soft brown sugar
finely grated zest from 1 lemon
4 tbsps of lemon juice
1/4 tsp of grated nutmeg
1/4 tsp of ground cinnamon
4 whole cloves
2 and a half cups of boiling water
long strips of lemon zest and whole cinnamon stick to serve.
Heat port gently in a saucepan (do not allow it to boil) Add sugar, spices and lemon juice and zest. Leave on low heat for 10 minutes. Add boiling water and strain through a tea sieve into heatproof glasses.
Add a strip of lemon zest and cinnamon stick to each glass and enjoy!