Prep 10 mins
Cook 0 mins
A little like sangria, this Southern summertime refresher evokes the spirit of New Orleans. Claret is the common name for the red wines of Bordeaux.
- 3⁄4 cup lemon juice (fresh is best)
- orange slice
- 1 quart red wine (Bordeaux, Merlot, or Shiraz)
- 2 cups sugar
- 2 cups water
- Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
- Reduce the heat to medium-low.
- Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
- Let cool completely.
- Half fill a glass pitcher with ice cubes or cracked ice.
- Add the lemon juice and a few slices of orange.
- Fill the pitcher nearly full with claret and add sugar syrup to taste.
- Let stand 20 minutes to blend and ripen.
- Serve over ice.
Might suggest a couple of changes; rather than simple syrup, use agave nectar. Symple syrup is inverted or partially inverted sugar. It adds sweetness but also has some unfortunate consequences for wine, It is more appropriate for cocktails which are made with spirits. We have found that it is also superior in sangria, especially white sangria. Also, wine is an exceedingly variable commodity, also this treatment calls for a slightly less costly product than actual 'claret'. Box wines that suit your taste will probably be very enjoyable in this context.