Ginger Claret Punch
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch|
|Lemon peel||2 (1 Inch Strips)|
|Orange peel||2 (1 Inch Strips)|
|Claret/Domestic burgundy wine||3 Cup (48 tbs)|
|Ginger ale||2 Cup (32 tbs), chilled|
|Thin orange slice||2|
|Thin lemon slice||2|
In a medium saucepan, combine 1 cup each sugar and water, 1/2 teaspoon each nutmeg and ginger, 1 (2-inch) piece stick cinnamon and 6 whole cloves stuck into 2 (1 -inch) strips each lemon peel and orange peel.
Bring to a boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, 5 minutes.
Remove from heat, cover and let stand until cool.
With slotted spoon, remove cinnamon stick, clove-studded lemon peel and orange peel.
Add 3 cups claret (or domestic Burgundy wine).
To serve, add 2 cups ginger ale, chilled, and garnish with thin orange and lemon slices.
To serve this as a hot punch, omit ginger ale and add wine to the hot, spiced sugar syrup.
Bring again to a simmer and serve hot.