Olympic Wine Torch
12 Jan 2011
|Apple juice||3 Cup (48 tbs)|
|Lemon zest||1 , cut into thin strips (Zest Of 1 Lemon, Cut Into Strips)|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Dry red wine||1⁄2 Gallon|
|Brandy||1⁄2 Cup (8 tbs)|
Combine apple juice, lemon zest, cloves and cinnamon sticks in 6- to 8-quart kettle or Dutch oven and simmer 15 minutes.
Add lemon juice and wines and bring to simmer .
Heat brandy briefly ignite and ladle slowly into hot wine.
Olympic Wine Torch Recipe