6 whole allspice berries
1 tablespoon whole black peppercorns
2 whole star anise
3 cinnamon sticks
1 (1-inch) piece fresh ginger, sliced
3 large strips orange zest
3 large strips lemon zest
6-inch sprig of Lavender
2 (750-ml) bottles any Avio red wine (we like Sangiovese)
3/4 cup honey
In the basket of a commercial coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot. This ia a little spicy so less pepper corns to taste, or add honey to taste.
If you don't have a percolator, use a large saucepan or dutch oven. Wrap the first 8 ingredients in cheescloth and drop into the wine and honey mixture. Bring to a boil, then reduce heat to low and cook for 2 hours. You could even try this in a slow cooker!