Red-Wine Punch

Name: Red-Wine Punch
Total time: 20 min
Yield: Six cups
Ingredients: 2 sticks cinnamon, crushed into pieces; 24 cloves; Skin of 2 limes, cut into about 20 strips; 3 cups water; 1/2 cup good-quality honey (I use chestnut tree honey); 1 bottle robust, fruity red wine (Beaujolais, Spanish Sangre de Toro, zinfandel or Cotes du Rhone); Small wedges of lime, for garnish

By Jacques Pepin

Total Time: About 20 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Light Side

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Ingredients

Yield:Six cups

2sticks cinnamon, crushed into pieces
24cloves
Skin of 2 limes, cut into about 20 strips
3cups water
½cup good-quality honey (I use chestnut tree honey)
1bottle robust, fruity red wine (Beaujolais, Spanish Sangre de Toro, zinfandel or Cotes du Rhone)
Small wedges of lime, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Place the crushed cinnamon, cloves and lime-skin strips in a saucepan with the 3 cups of water. Bring to a boil, reduce the heat to low, cover and boil gently for 5 minutes. Remove from the heat and set aside to steep for 10 minutes. Strain. (You should have about 2½ cups.) While still hot, stir in the honey.
Step 2
Combine the lukewarm syrup with the red wine and transfer the mixture to wine bottles or large glass jars. Refrigerate and serve over ice with a small wedge of lime per serving.