Claret Frappé

Ingredients

• 3 quarts of claret
• 1 quart of water
• 1^ lbs. sugar
• 6 oranges cut in slices
• 4 lemons
• a few sticks of cinnamon

Method

1. 1

   Make sugar and water into a hot syrup and let infuse with the cinnamon for one hour.

2. 2

   Let cool and mix with the lemon juice and wine.

3. 3

   Strain into punch bowl, which should have a large piece of ice to cool the contents, and serve with a slice of orange in each glass.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 105. The excerpt below is the record exactly as published.

—CLARET FRAPP6 difierent frozen punches. An Italian or other ICED PUNCH * meringueisadded, also the liquors, before serving. 3 quarts of claret, i quart of water, 1^ lbs. sugar, 1° "'her places, . light sherbet is used for 6 oranges cut in slices, a few sticks of cinnamon. P"°<=tes. which require no additional meringue, 4 lemons

Cook this with the app: pantry check, scaling, and the assistant.