Best Mulling Syrup Recipes
MULLING SYRUP
This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas
Provided by Lulu Grimes
Time 35m
Yield Makes 2 x 400ml bottles
Number Of Ingredients 7
Steps:
- Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
- Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
- Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
MULLING SYRUP FOR WINE
Make and share this Mulling Syrup for Wine recipe from Food.com.
Provided by Sackville
Categories Beverages
Time 15m
Yield 3 300ml bottles
Number Of Ingredients 6
Steps:
- Put all the ingredients into a large pan with 900ml or 1 1/2 pints of water.
- Heat the mixture very gently to dissolve the sugar slowly, then boil for five minutes.
- Leave to cool in the pan.
- Sterilise a funnel by pouring boiling water over it, then use to divide the mulling syrup among three sterilised bottles (300ml or 10 fl oz each).
- Divide the cinnamon sticks and juniper berries among the bottles.
- Seal and store for up to two months.
- When ready to serve, pour the syrup into a pan, add three slices each of orange and lemon, plus a bottle of medium red wine.
- Warm through.
Nutrition Facts : Calories 325.6, Fat 0.2, SaturatedFat 0.1, Sodium 0.1, Carbohydrate 83.6, Fiber 0.1, Sugar 83.4
MULLING SYRUP
Categories Molasses
Number Of Ingredients 7
Steps:
- in a large pot combine ingredients, simmer over a low heat for 30 minutes. Store in an airtight jar and refrigerate keeps no more than 2 weeks so drink up!
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