8 Nov 2009
|Sherry||125 Milliliter (1 Small Glass)|
|Boiling water||1⁄4 Pint|
|Bottled hock/Bottle of chablis||1|
|Lemon rind||1⁄2 Tablespoon|
Peel the lemon rind thinly and put it in a jug with the sugar and water.
Allow to infuse for 15 minutes.
Add the sherry, 1/2 pint cold water (1 c.), and the hock or Chablis.
Stand for 30 minutes and then chill before serving.
Hock Cup Recipe