Mulled Wine Summer Syrup
This easy mulled wine syrup is the perfect gift to whip up for your friends and whānau. Also delicious as a summer spritz addition, ice cream topper or even drizzled over your favourite dessert!
Tips & Tricks
- Decorate your bottles with festive ribbon and tags as the perfect gift!
- For extra flavour and fragrance, leave your cooled syrup covered in the fridge overnight with the aromatics before straining and bottling!
Ingredients
- 4 Pams Oranges
- 5 Pams Bay Leaves
- 6 cinnamon sticks
- 1 cup Pams Soft Brown Sugar
- 2 tsp Pams Vanilla Essence
- 2 star anise
Method
- Zest the oranges and cut in half. Add the orange halves and their zest to a large pot, along with the bay leaves, cinnamon sticks, brown sugar, vanilla essence and star anise. Pour over 1 and a 1/2 litres of water.
- Bring the mixture to the boil before turning down to medium heat. Let the syrup simmer and reduce by half - about 30-40 minutes. Remove from the heat and leave to cool.
- Strain the cooled syrup into a large jug to remove the aromatics, squeezing out all the excess juice from the oranges.
- Pour into sterilised bottles or jars before sealing.
Ingredients
- 4 Pams Oranges
- 5 Pams Bay Leaves
- 6 cinnamon sticks
- 1 cup Pams Soft Brown Sugar
- 2 tsp Pams Vanilla Essence
- 2 star anise
