If you find mulled wine too heavy, try this refreshing alternative Christmas drink, served in 'frosted' glasses
Prep:5 mins Cook:20 mins
Nutrition per serving
750ml bottle ruby port
2 star anise (optional)
2 cinnamon sticks, plus more to serve (optional)
plenty of ice, to serve
orange and lemon slices, to serve
lemonade, for topping up
Frost the glasses
To frost the glasses, whisk an egg white in a small bowl until foamy, and put 50g caster sugar and grated zest of 1 lemon in another. Dip the rims of the glasses first in the egg white, then twist in the lemony sugar and leave to dry.
Using a peeler, pare thin strips of zest from the orange and lemon. Squeeze the juice. Put the zests and juice into a large saucepan, then add the Port and remaining ingredients. Simmer very gently for 20 mins, then leave to cool completely. Can be made up to 1 week ahead and chilled. To serve, 'frost' the glasses if desired (see 'Tip', below left), put ice and slices of orange and lemon in each glass, then carefully pour in equal quantities of the Port and lemonade.
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