Mulled rosé

Victoria Moore
·1-min read
Mulled rosé
A homemade spiced syrup with clementine peel can be added to individual serves of rosé - Clara Molden

I followed Maison Mirabeau’s tip and made a spiced syrup which I then added to individual serves of rosé. Working in this way means you don’t overheat the wine, so retain its fruity flavours. The clementine juice adds freshness, to make a sort of spicy rosé cocktail. You can make the syrup ahead of time and leave it to cool before using. This recipe will give enough syrup for five servings.

Overview

Prep time

5 mins

Cook time

12 mins

Serves

1

Ingredients

For the spiced syrup

  • 1/3 cinnamon stick

  • 3 cloves

  • 2 allspice berries

  • 1 wide strip clementine peel

  • 50g golden granulated sugar

For the mulled rosé

  • 30ml spiced syrup

  • 150ml rosé wine (I used a Spanish monastrell as I wanted a robust wine with good fruit)

  • 20ml freshly squeezed clementine juice

  • extra sugar, to taste

Method

Step 1

Put all the ingredients for the spiced syrup into a saucepan along with 200ml boiling water. Simmer over a low-medium heat for ten minutes. Remove the spices. Set aside and leave to cool.

Step 2

To make the mulled rosé, mix 30ml spiced syrup and 150ml rosé wine in a mug and microwave for 50 seconds. Stir in the 20ml clementine juice. Taste and sweeten a little more to suit your palate; about half a teaspoon usually does the trick for me.

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