Infused Wine with Lemon and Rosemary
Infused Wine with fruit and herbs is a simple recipe for wine lovers. Infusing wine adds aromatic and herbal flavors that compliment your favorite varietal. Bring new life to wine that has been left open for a little too long by infusing it with rosemary and lemon peel. Or change up the flavors to find your favorite pairing.
Servings: 5 servings
Calories: 3kcal
Ingredients
- 1 bottle white wine I would use Sauvignon Blanc, Pinot Gris, Pinot Grigio or Riesling
- 4 sprigs fresh rosemary
- 3-4 long pieces of lemon peel trying not to get the white pith on it
Instructions
- Open your bottle of wine or use that bottle that's been in your fridge for a few days.
- Clean and dry your herbs (in this case rosemary).
- With a vegetable peeler, remove 4-5 long pieces of lemon zest taking care not to get too much of the white pitch.
- Add rosemary and lemon zest to the wine bottle.
- Add a cork and put it in your fridge overnight to several days.
- Discard the lemon peel and herbs.
- Drink the wine.
Notes
Play around with this recipe to make it yours. Try different herbs and citrus fruits and how long you let the wine infuse. There is no wrong recipe for this!
I prefer to leave the wine infusing for 12 hours.
Nutrition
Serving: 6ounces | Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 11mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.1mg
