Wine Digestif / Apéritif 1 cup of water 3-6 tablespoons of honey 1 cinnamon stick 7-10 pepper granules (red and black) 3-4 leafs of Pelargonium graveolens ~ 1 liter of wine. Boil the water for 5 minutes with cinnamon stick and pepper granules. Add the leafs of Pelargonium and furthered away the cooking pot from heat source. Wait until the water is cool enough to add the honey (max 60°C). Stir it well to make a sirup. Mix the sirup with the wine.
Acidently you did a ancient Greek recipe. This recipe comes from Cyprus to Cretan until Thracia. Ingredients Measure Amount Flour 6 cup 660 gr Oil 1 tablespoon 10 gr Chickpeas 1/4 cup 45 gr Wheat 1 tablespoon 5 gr Salt 1 1/2 tablespoon 18 gr Water 2 cup 400 gr http://www.thefreshloaf.com/keyword/chickpea-leaven https://www.cyprushighlights.com/en/2014/08/10/arkatena-omodous/ https://www.thehungrybites.com/chickpea-starter-cretan-traditional-bread-eftazimo/ Add this http://www.sewhistorically.com/chickpea-leavened-bread-without-commercial-yeast/