Red-Wine Punch

Name: Red-Wine Punch
Yield: 6 cups
Ingredients: 2 sticks cinnamon, crushed into pieces; 24 cloves; Skin of 2 limes, cut into about 20 strips; 3 cups water; ½ cup good-quality honey (I use chestnut tree honey); 1 bottle robust, fruity red wine (Beaujolais, Spanish Sangre de Toro, zinfandel or Cotes du Rhone); Small wedges of lime, for garnish

By Jacques Pépin

Updated February 10, 2016

Total Time: About 20 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Six cups

2 sticks cinnamon, crushed into pieces
24 cloves
Skin of 2 limes, cut into about 20 strips
3 cups water
½ cup good-quality honey (I use chestnut tree honey)
1 bottle robust, fruity red wine (Beaujolais, Spanish Sangre de Toro, zinfandel or Cotes du Rhone)
Small wedges of lime, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Place the crushed cinnamon, cloves and lime-skin strips in a saucepan with the 3 cups of water. Bring to a boil, reduce the heat to low, cover and boil gently for 5 minutes. Remove from the heat and set aside to steep for 10 minutes. Strain. (You should have about 2 ½ cups.) While still hot, stir in the honey.
Step 2
Combine the lukewarm syrup with the red wine and transfer the mixture to wine bottles or large glass jars. Refrigerate and serve over ice with a small wedge of lime per serving.