Rate this recipe
By Auguste Escoffier
Place 250 g (9 oz) sugar in a basin and sprinkle with a few tablespoons of water to dissolve it.
Add 1 bottle of good Claret or Burgundy wine and half a lemon cut into thin slices. Mix well with a silver spoon and serve in glasses with a slice of lemon in each.
© 1903 All rights reserved. Published by Taylor and Francis.