Di: Eleonora Tela
Tagliare mela e pera a cubetti.
In una pentola, unire tutti gli ingredienti, compresa la frutta tagliata.
Portare a bollore, abbassare la fiamma e lasciare sobbollire per almeno 20 minuti.
Versare quindi il vin brulé in tazze resistenti al calore, filtrando con un colino frutta e spezie.
Guarnire, a piacere, con piccole fette di mela e pera e qualche spezia.
Lo sciroppo di sambuco è, per natura, già zuccherato. Se si desidera un vin brulé più dolce, è sufficiente aggiungere qualche cucchiaio di zucchero.
Vin brulé bianco
\u00a9Eleonora_Tela 13.12.2022, 10:54
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