Gluehwein
Yield
4 servingsPrep
25 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 60 | grams |
sugar
|
|
| ½ | stick |
cinnamon
|
*
|
| 4 | each |
cloves
|
*
|
| 1 | x |
lemon
peelf of half |
*
|
| ⅛ | litre |
water
|
*
|
| 1 | litre |
red wine
|
*
|
| 1 | x |
lemon
juice of half |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | grams |
sugar
|
|
| 56.5 | g |
cinnamon
|
*
|
| 4 | each |
cloves
|
*
|
| 1 | x |
lemon
peelf of half |
*
|
| 0.1 | litre |
water
|
*
|
| 1 | litre |
red wine
|
*
|
| 1 | x |
lemon
juice of half |
*
|
Directions
Put cinnamon, cloves and lemon peel in a paper tea filter; tie it shut with a piece of white yarn.
Together with the water and the sugar, bring it to a boil in a pot, let sit for 20 minutes.
Take out the tea filter, add the red wine and heat.
The art is to heat the wine up as close to its boiling temperature without ever getting it to boil (the most important thing about making gluehwein is that the wine must NEVER boil).
Finally, add lemon juice to taste.
