Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| 1 quart | Water |
| 1 pint | Claret |
| 2 \N | Lemons ; juice of |
| \N \N | Cracked ice |
| 2 \N | Sprigs mint |
| 1 \N | Orange |
| \N \N | A few fresh strawberries; if in season |
Mrs. W. R. Babb
Claret was a very popular red wine in California at the turn of the century, as it had been for several decades.
The term was used to cover any full-bodied red wine, and there were at least seven local wineries producing claret in 1900. This recipe seems to draw on the Mexican tradition of sangr=EDa.
Dissolve the sugar in the water; add claret, lemon juice, ice, and mint, crushing the latter slightly to extract its fragrance. Slice the orange thinly and add with the strawberries at the time of serving.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998