Mulled White Wine Sangria

Martha Stewart Living, 2008

Makes 12 servings

    1 cup water                                                    
    1/2 cup honey (orange blossom)                                 
    Lemon zest (2 lemons) strips                                   
    1/4 cup lemon juice (2 lemons)                                 
    4 whole star anise                                             
    4 sticks cinnamon                                              
    12 whole cloves                                                
    2 bottles dry white wine                                       
    1 cup orange muscat                                            
    1 yellow or green apple core, halve, thin slice                
    1 bartlett pears core, halve, thin slice                       
    2 lemons thin slice CW                                         
    12 kumquats thin slice CW                                      

Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.

To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.