Claret Lemonade Food

CLARET LEMONADE

Steps:

• Combine lemon juice and sugar in a tall collins glass and stir until sugar is dissolved. Add ice, pour in claret, and garnish with lemon slice. Serve with a straw.

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

CLARET CUP

Steps:

• In a small saucepan, combine the sugar with 1/4 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until the sugar is dissolved. Let the sugar syrup cool completely. In a large punch bowl stir together the red wine, the Cointreau, the crème de cassis, the port, the lemon juice, and the sugar syrup. Chill the mixture, covered, until it is cold. Just before serving add the club soda and the lemon and orange slices.

NEVER BITTER LEMONADE

Steps:

• In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.
• In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.

CLARET LEMONADE

Steps:

• Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
• Reduce the heat to medium-low.
• Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
• Let cool completely.
• Half fill a glass pitcher with ice cubes or cracked ice.
• Add the lemon juice and a few slices of orange.
• Fill the pitcher nearly full with claret and add sugar syrup to taste.
• Let stand 20 minutes to blend and ripen.
• Serve over ice.

HOT CLARET WITH LEMON

Steps:

• In an enamel saucepan, combine the claret, sugar, clove-studded strips of lemon peel, and the cinnamon stick. Bring the mixture just to the boiling point over low heat, stirring constantly to dissolve the sugar, and strain it. Stir in the lemon juice.
• Pour the wine into eight 10-ounce heat-proof mugs, rinsed first with boiling water, and garnish each drink with a lemon slice.

STATE FAIR LEMONADE

Steps:

• Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
• Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
• Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
• Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.