Ingredients
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to drink at lunchtime or in the evening
- 1 bottle of red wine (Burgundy or Bordeaux)
- 10 g dried blue lotus
- 3 cl of water
- 60 g of blond cane sugar
- 1 vanilla pod
- 6 green cardamom capsules
- 50 cl of cranberry juice
- 200 g blackberries
Preparation
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15 days before tasting, bring a large jar with a lid.
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Place the blue lotus at the bottom of this jar, then pour in the wine. Close with the lid and shake. Keep refrigerated for 15 days, stirring the beverage every day, morning and evening, until needed.
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Pour the water and sugar into a saucepan on the day of tasting. Add the split vanilla pod and the lightly crushed cardamom capsules.
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Cook until you obtain a syrup, then continue cooking at a low simmer for 10 to 15 minutes.
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Remove from the heat, let it infuse for 10 minutes. Filter the syrup obtained and pour it back into the saucepan.
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Strain the blue lotus-infused wine, then pour it into the saucepan containing the syrup. Add the cranberry juice and simmer for 20 minutes over low heat.
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Add the blackberries and continue cooking for 10 minutes. Serve hot!
