Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 58

1 quart cold water

½ cup raisins

2 cups sugar

2 inch piece stick cinnamon

Few shavings lemon rind

1⅓ cups orange juice

⅓ cup lemon juice

1 pint claret wine

Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.