Claret Punch

By the RecipeCafe Archives

Ingredients

• 1 quart (4 cups / 960 ml) cold water
• 1.5 cups (225 g) raisins
• 2 cups (400 g) granulated sugar
• 1 One 2-inch (5 cm) piece stick cinnamon
• 1 Few shavings lemon rind (from about 1/4 lemon)
• 1.5 cups (360 ml) orange juice (freshly squeezed)
• 0.5 cup (120 ml) lemon juice (freshly squeezed)
• 1 pint (2 cups / 480 ml) claret wine
• 1 Ice water, to dilute, as needed

Instructions

1. 1. Combine the raisins and cold water in a heavy saucepan. Place over medium heat and bring slowly to a boil, 10-15 minutes, watching for a steady full boil with bubbles breaking across the surface.
2. 2. Once boiling, continue to boil for 20 minutes, until the liquid has taken on a light amber-brown color and the raisins are fully plump and soft.
3. 3. Pour the liquid through a fine-mesh strainer into a clean heavy saucepan, discarding the raisins. Add the sugar, stick cinnamon, and lemon rind shavings.
4. 4. Return the saucepan to medium heat and bring to a boil, stirring to dissolve the sugar fully. Boil for 5 minutes, until the syrup is slightly thickened and the sugar is completely dissolved with no graininess visible when a spoonful is lifted.
5. 5. Remove from heat. Add the orange juice and lemon juice. Stir to combine.
6. 6. Allow the mixture to cool to room temperature, approximately 45-60 minutes, until the bottom of the saucepan feels cool to the touch.
7. 7. Strain the cooled mixture through a fine-mesh strainer into a large pitcher or punch bowl, discarding the cinnamon and lemon rind.
8. 8. Pour in the claret wine and stir gently to combine.
9. 9. Add ice water to taste, diluting to the desired strength. Serve immediately over ice.