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Rose's perfumed hypocras

Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 750 ml


  • 750 ml Rosé wine (Not too sweet)
  • 80 g Sugar (see notes)
  • 2 big Cinnamon sticks
  • 15 g Fresh ginger peeled
  • 2 Big Cardamoms pods (or three small)
  • 5 Coriander seeds
  • 25/30 g roses petals (The most perfumed and fragrant you can find)
  • ¼ teaspoons rosewater (optional)


  • Pour the wine with the sugar in a heavy bottom pan on low heat. 
  • Add the cinnamon sticks, the ginger peeled and cut in big bits , the grounded cardamoms and corianders seeds and the roses petals. Let it warm on a low heat until the sugar is completely melted and mixed with the wine. Take away from the fire and let it cool down. ( You can put your spices in a big paper tea bag to make the filtered operation easier). 
  • Once your mix is cool down, transfer it in a glass bottle or in a big jar and let it infuse at least 12 hours ( I usually prepare the hypocras on the evening and let it rest the all night and part of the day but you can also prepare it early in the morning and it will be ready for your evening drink)
  • After the minimum 12 hours, filtered the spices and petals of your drink with a very thin strainer. Serve it very cold, with ice cube if you like that.


The rose taste of your drink is going to depend a lot of the flowers you use, if they’re not very perfumed you can add rose water to enhance the rose taste, but be careful and add it very carefully cause it can be too much very quickly ( half a teaspoons should be enough I think, depending of the quality of your rose water).
That recipe can be done with any type of wine but the sugar amont needs to be adapted. If you use white or rosé wine put less sugar and stay around 80/100 grammes like in the recipe above but if you use red wine you should double the amount of sugar and put around 150/200 gramms. It’s going to depend a lot of your taste and of the wine you’re going to use.