Yield: 1 batch
|½ \N||Bottle Spanish brandy|
|½ teaspoon||EACH whole cloves and whole coriander; slightly bruised|
Put the sugar, cloves and coriander in the brandy bottle. Cap firmly, shake well and leave in a warm place for a few days to dissolve the sugar. Infuse for a month, then strain through double muslin and rebottle.
This can be drunk on its own or used for flavoring dessert sauces.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95