1 kg of black currants (about 1 liter)
1 cup of water
5 slices of ginger (total about 4 cm)
5 cloves
2 bay leaves
3 cinnamon sticks
4 tablespoons honey
1 cup kombucha
Garnish:
Sliced almonds and raisins
Boil the currants, water, ginger, cloves, bay leaves and cinnamon sticks in a saucepan. Let boil for about 10 minutes on low heat. Strain through a cheese cloth or fine strainer and allow to cool slightly.
Then stir in the honey, use a whisk so that the honey dissolves. Pour in the kombucha. Fill the mulled wine in juice bottles and store in the fridge for a maximum of 1 week.
Serve with sliced almonds and raisins in each glass or as a snack on the side.