Jennifer Brennan

Lahore claret cup

Preparation info
    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj
Curries & Bugles

By Jennifer Brennan

Published 1990

  • About

Ingredients

  • half a large pineapple, peeled and cut into wedges, lengthwise
  • half a cucumber, peeled and sliced
  • 3 oz/

Method

  1. Place the pineapple and cucumber in the bowl and cover with the sugar. Add the lime juice and let the fruit marinate for 30 minutes to 1 hour.
  2. Grate the nutmeg over the top and then add the sherry, maraschino and claret. Place a block of ice in the bowl and pour in the carbonated lemonade.