Claret Cup

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About


  • 2 bottles claret
  • 1.5 dl/ΒΌ pint water
  • 75 g/3 oz castor sugar
  • 2 oranges
  • 2 lemons
  • 1496-ml/17Β½ -fl oz bottle soda water
  • sliced orange and sprigs of mint


    Put the wine to chill well in advance. Measure the water into a saucepan, add the sugar and thinly pared rinds from the oranges and lemons. Stir over low heat to dissolve the sugar, then bring to the boil. Simmer for a few moments, then strain and leave until cold.

    Squeeze the juice from the oranges and lemons and add to the cold syrup. When ready to serve, put a few ice cubes in the serving jug. Pour in the chilled wine and stir well to blend. Top up with the soda water, and float slices of orange and a sprig of mint.