Hi there! Still not over the calendar autumn, and the cold and even snow. This means that it's time to gather in a warm company and drink a mug of mulled wine. And while you, friends, look at the result of my next experiments in subject and food photography, I will tell you how I cook mulled wine. Let's go!
To do this, we need a liter of dry red wine (available in the package, I prefer inexpensive Spanish or Italian), orange, small lemon, cloves, ground or whole cinnamon, sugar and ground nutmeg. Pour into a two-liter saucepan a little water, about a couple of centimeters, and bring to a boil. While the water boils wash orange and lemon and cut into thin circles. In boiling water, throw a pinch of cloves, half a teaspoon of cinnamon (do not overdo it - the taste can be very spoiled), quite a bit of nutmeg and sliced oranges and lemon. Bring to a boil and cook for ten minutes, actively kneading citrus. Then pour the entire volume of red wine and add 2-3 tablespoons of sugar. Stir the sugar and try: the wine should not be too sweet. If necessary, add more sugar. By the way, you can replace it with honey, too, will be fine. Then, stirring, bring the drink almost to a boil, remove it from the stove and pour over a glass. Bon appetit!
Camera: Sony a6000
Lens: Sony SEL18200
P.S. Open in the new tab to see a bigger version.
