Mulled White Wine with Rose Geranium Water
Photography Photography by Becky Nunes.
Serves: 4
INGREDIENTS
2 cups dry white wine
zest and juice of 1 orange and 1 lemon
1⁄4 cup sugar
1 teaspoon rose geranium water
dried rose buds or petals to garnish
METHOD
Place the wine, citrus zest and juice and the sugar in a saucepan. Heat gently over a low heat but do not allow to boil. Add the rose geranium water. Taste and adjust sugar and geranium water if necessary. If preferred, the orange and lemon zest can be strained out. Pour into glasses or cups, garnish with a rose bud or a few petals and serve immediately. Serves 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.