Saffron Cooler

• 1 quart water
• 1 bottle dry white wine
• 3/4 cup honey
• One 3-inch piece of fresh ginger, thinly sliced
• 5 cardamom pods, lightly crushed
• 3 allspice berries
• 2 cinnamon sticks
• 2 star anise pods
• 1 stalk of lemongrass, thinly sliced
• 1 teaspoon saffron threads
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon hot sauce
• 1 1/2 lemons, thinly sliced
• 1/2 cup packed mint leaves

1. In a large saucepan, combine the water with the wine, honey, ginger, cardamom, allspice, cinnamon, star anise, lemongrass, saffron, peppercorns, fennel seeds, hot sauce and half of the lemon slices and bring to a boil.
2. Transfer to a bowl and refrigerate until chilled.
3. In a large pitcher, lightly crush the mint with a wooden spoon.
4. Add the chilled mixture and stir.
5. Strain the cooler before serving.
6. Garnish with the remaining lemon slices and serve.

water, white wine, honey, ginger, cardamom pods, berries, cinnamon sticks, anise pods, saffron threads, whole black peppercorns, fennel seeds, hot sauce, lemons, mint

Taken from www.foodandwine.com/recipes/saffron-cooler (may not work)