Ingredients portion 8
White dry wine 750 ml
White rum 250ml
Lemon ½ piece
Cinnamon sticks 1 piece
Light sultanas 7 tablespoons
Sugar 7 tablespoons
Carnation 10 pieces
Cooking instructions 40 minutes
1 Soak the sultanas in rum for 30 minutes.
2 Peel the zest off half a lemon with a vegetable peeler and cut into several large pieces. Break the cinnamon stick into two pieces.
3 Mix the wine, sugar, lemon zest and cinnamon in a saucepan and place over a medium heat. Stirring, bring almost to the boiling point and immediately remove from the heat. Remove the bits of lemon zest and cinnamon from the liquid.
4 Pour the rum into glasses, tossing some sultanas or cloves in each. Add hot wine to the glasses and serve at once.