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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our favorite new holiday beverage is a delicious hot cider created by Mimi Booth of Ukiah, California. It's made with honey (her husband is a beekeeper in Mendocino County) and steeped with dried hibiscus blossoms as a nod to the region's Latino cooking traditions. Ingredients:
1/2 cup dried hibiscus blossoms |
4 cups pear nectar |
2 cups red wine |
1/4 cup lemon juice |
2 cups star anise |
1/3 cup honey |
star anise, fresh pear wedges, if desired |
Directions:
1. Pour 2 cups boiling water over 1/2 cup dried hibiscus blossoms (jamaica) and let steep 5 minutes. Meanwhile, warm 4 cups pear nectar, 2 cups red wine, 1/4 cup lemon juice, and 2 star anise over low heat. Strain hibiscus infusion into a large pitcher, add pear nectar mixture, and stir in 1/3 cup honey. Serve warm in mugs. Garnish each serving with a whole star anise and fresh pear wedges if you like.
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