Di: Patrizia Rennis
Pelare la buccia dell’arancia.
In un pentolino inserire il succo di mele, la buccia di arancia, la cannella, l’anice stellato e i chiodi di garofano. Scaldare e fare sobbollire a fuoco lento per circa 10 minuti.
Rimuovere dal fuoco e filtrare il brulé di mele con un colino.
Servire ben caldo.
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