Hot Port Sangaree
- Total Time
- About 10 minutes
- Rating
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Ingredients
- 15ounces ruby port
- 2ounces pomegranate molasses
- 3½ounces simple syrup (see note)
- ¾ounce fresh lemon juice
- 5dashes orange bitters
- 3dashes Angostura bitters
- 12strips lemon peel, pith removed, for garnish
Nutritional analysis per serving (6 servings)
194 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 0 grams protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 750-milliliter bottle, combine all ingredients except lemon peel. If the sangaree is not being served immediately, it may be kept, tightly corked, in refrigerator up to a week. To serve, pour 4 ounces sangaree and one lemon twist for each serving into a small pot. Heat until just before boiling. Strain into a small mug or teacup and garnish with a fresh lemon twist.
- To make simple syrup, combine ½ cup sugar and ½ cup water in a small sauce pan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.
Private Notes