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Claret Cup

ingredients

makes about 2.3 litre (4 pt).
150 g ml (1/4 pt) sugar syrup
juice and thinly pared rind of 1 lemon and 2 oranges
2 bottles claret
4 'splits' tonic water
few thin slices of cucumber
sprigs of borage, if available

method

1. Put the syrup and the lemon and orange rind in a saucepan and simmer together for about 10 minutes.

2. Cool and add the strained juice of the lemon and oranges, together with the claret; chill.

3. Just before serving, add the tonic water, cucumber and borage (if used).

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