Tasting History with Max Miller
Published 31 May 2022
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Orange Blossom Water: https://amzn.to/3lQgRFV
Strainer with stand: https://amzn.to/3Gogig5**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Recipe
Ingredients
2 sweet apples
2 lemons
2 cups (260g) powdered sugar
6 cloves
2 Tablespoons (30ml) orange blossom water
1 bottle wine1. Peel and core the apples and peel the lemons removing the pith. Slice the fruit into rounds.
2. Line the bottom of a pot with half of the fruit, then cover with half of the sugar, then add another layer of fruit and another of sugar. Pour in the wine, orange blossom water, and add the cloves. Do not stir. Cover and let sit for 2-3 hours.
3. Remove the fruit and pour the wine through a fine cloth strainer, then serve cold or at room temperature.Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Red Sangria: Evan Swigart from Chicago, USA, CC BY 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Roman Blown Glass: By Luis García, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…#tastinghistory #wine
