2 lemons
12 cloves
1 litre (2 pt) port
600 ml (1 pt) water
5 ml (1 level tsp) ground mixed spice
50 g (2 oz) lump sugar
12 cloves
1 litre (2 pt) port
600 ml (1 pt) water
5 ml (1 level tsp) ground mixed spice
50 g (2 oz) lump sugar
method
1. Stick 1 lemon with the cloves and roast it in the oven at 180°C (350 °F) mark 4, for 30 minutes.
2. Put the port into a saucepan and bring to simmering point.
3. In another saucepan boil the water with the spice; add to the hot wine with the roasted lemon.
4. Rub the sugar over the rind of the remaining lemon to remove the zest, put the sugar into a bowl, adding the juice of 1/2 the lemon, and pour on the hot wine.
5. Serve as hot as possible.
2. Put the port into a saucepan and bring to simmering point.
3. In another saucepan boil the water with the spice; add to the hot wine with the roasted lemon.
4. Rub the sugar over the rind of the remaining lemon to remove the zest, put the sugar into a bowl, adding the juice of 1/2 the lemon, and pour on the hot wine.
5. Serve as hot as possible.
serving amount
makes about 2 litre (3 1/2 pt).
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
