The Broadbeach Bullfighter
Garnish with a crushed ice cap, a large mint sprig & 2 large raspberries.
2 Tbs honey
1/3 to 1/2 cup sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
2 bottles (750 ml. each) dry white wine such as Pinot Grigio or Sauvignon Blanc
handful of summer fruits, sliced (apples, peaches etc)
Rinse lemon, orange, and kumquats and thinly slice them, discarding seeds; quarter the orange slices.
Put fruit in a 5 litre saucepan. Add honey, sugar (use less for a tart flavour, or more for sweeter), cloves, and allspice.
With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
Pour wine into hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat and serve warm, or store in fridge to drink cold. Throw in a few slices of summery fruits to keep the flavour fresh.
Ladle into wine glasses with ice cubes.
Photo Credits: Katerina