Hot Claret With Lemon Food
CLARET LEMONADE
A little like sangria, this Southern summertime refresher evokes the spirit of New Orleans. Claret is the common name for the red wines of Bordeaux.
Provided by Molly53
Categories Beverages
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 299.2, Sodium 6.1, Carbohydrate 55, Fiber 0.1, Sugar 51.2, Protein 0.2
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.
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.
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.
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