Leah came over today to test out recording the Horticulturati podcast in person in my backyard today. It was really fun and it felt safe to social distance outdoors with my gardening bud. I made this beverage in the crock pot to wind down our busy weeks.
1 bottle persimmon wine from Owen County Indiana where my dear husband grew up, a delicious gift from my in-laws
1 cup El Presidente Mexican Brandy
1/2 cup orange liqueur2 tablespoons brown sugar
Mulling spices- I bought some that come in tea bags from the grocery store if you can’t find that you can toss some cinnamon sticks, whole coriander, whole cloves, whole allspice and cardamom pods. Think pumpkin spice.
slices of fresh persimmons for garnish- I had my first harvest of ‘Giant Fuyu’ persimmons from my tree this week!
Put it all in the crock pot on low and heat it up for about an hour or put it on high for half an hour depending on your crock pot. It will change color from orange to brown when the spices infuse the mix. Then you know it’s ready. Ladle it Into mugs and add a slice of persimmon.
Eric made pear bread from pears I foraged and the mulled wine went great with that snack along with more persimmon slices.