Claret Cup

Name: Claret Cup
Ingredients: 1 bottle Claret (Red Wine) (Originally '1 bottle Claret'. Use a dry red wine like Bordeaux or Cabernet Sauvignon (standard 750ml bottle).); 3 large Apples (Originally '3 fresh large apples'.); 3 whole Lemons (Originally '3 sour lemons'.); 1/2 cup White sugar (Quantity estimated (originally 'as needed'). Adjust to taste based on the sweetness of the wine and fruit.); 2 cups Ice (Quantity estimated for serving.)

A classic Victorian-style punch, this refreshing Claret Cup infuses red wine with the bright, zesty flavors of fresh lemons and the sweetness of apples. Thin layers of fruit and sugar are macerated in Claret for hours, allowing the juices to mingle and create a deeply flavorful, aromatic base. Strained and served over ice, this sophisticated beverage offers a perfect balance of tart, sweet, and wine notes ideal for warm afternoons.

Ingredients

1 bottle Claret (Red Wine) (Originally '1 bottle Claret'. Use a dry red wine like Bordeaux or Cabernet Sauvignon (standard 750ml bottle).)
3 large Apples (Originally '3 fresh large apples'.)
3 whole Lemons (Originally '3 sour lemons'.)
1/2 cup White sugar (Quantity estimated (originally 'as needed'). Adjust to taste based on the sweetness of the wine and fruit.)
2 cups Ice (Quantity estimated for serving.)

Instructions

1Peel the apples. Wash the lemons thoroughly. Cut both the apples and lemons into very fine, thin slices.
2In a large ceramic or glass bowl, arrange a layer of apple slices, followed by a layer of sugar, and then a layer of lemon slices. Repeat this layering process, stacking one upon another until all fruit and sugar are used.
3Pour the Claret (red wine) over the layered fruit mixture. Cover the bowl and let it stand undisturbed for 4 hours to allow the flavors to infuse.
4After 4 hours, mix everything thoroughly to ensure the flavors are unified. Strain the liquid through a clean cloth or fine mesh sieve to remove the fruit solids. Add ice to the strained liquid and serve immediately.