Antioxidant-Rich Mulled Wine

Familiar, warming and comforting, my twist on mulled wine is luscious and irresistible. Did you know many non-alcoholic red wines still provide the health-promoting benefits of resveratrol, but without the harmful effects of alcohol? In combination with pomegranate juice and fresh berries, this mulled wine is an antioxidant powerhouse. I’ve included a variation to serve hot or cold, so this recipe can be enjoyed chilling by the fire or by the poolside—you decide!
Serves6 to 8
Ingredients
- 1 (750-millilitter) bottle non-alcoholic merlot or fruity pinot noir
- 1 cup (240 ml) pomegranate juice
- 8 cloves
- 1 stick cinnamon, plus more for optional garnish
- 3 star anise, plus more for optional garnish
- 1 cup (about 150 g) fresh or frozen mixed berries, plus more for optional garnish
METHOD
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Place the non-alcoholic wine, pomegranate juice, cloves, cinnamon stick, star anise and mixed berries in a saucepan over low-medium heat.
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When the mixture is just steaming, turn the heat to low. Put the lid on the saucepan, and leave it for 20 to 60 minutes. The longer you leave the wine to mull, the stronger the spices will be.
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If you’re serving your mulled wine warm, serve this straight out of the saucepan using a ladle. Garnish with some extra berries and star anise if you wish.
TIPS
- My mulled wine can be served cold: Follow the recipe, but rather than serving out of the saucepan, strain the mixture while it’s warm. Press down on the berries with the back of a spoon to extract all the lovely juices. Place the mulled wine in the fridge to chill. Once chilled, serve over ice and garnish with extra berries and star anise.
- You can replace the non-alcoholic wine with pomegranate juice or red grape juice. Just be mindful of the sugar content.
Credit Line
Reprinted with permission from The Mindful Mocktail by Natalie Battaglia. Page Street Publishing Co. 2024. Photo credit: Natalie Battaglia.
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