Brew tea with water and infuse for 5 min, then pour off the leaves. Then add the sugar, the wine and the juice of the lemons and refrigerate. Add the arrack only when the sugar has dissolved. Heat everything until boiling, fill into the puschgefaess and – according to choice – stir in a few glasses of liqueur.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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