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Burgundy Ice
2
1
1
3/4 cup cold water
(1−inch) stick cinnamon
1/2 cups granulated sugar
Pinch of salt
1
2
4
1
/4 cup applejack
cups red burgundy
tablespoons strained lemon juice
tablespoon grated orange rind
Combine in saucepan cold water, cinnamon, sugar, salt and applejack. Stir until sugar is dissolved.
Bring to the boiling point, and boil for 5 minutes without stirring. Strain the liquid into a saucepan or a
large bowl and cool a little. Stir in red burgundy, lemon juice and orange rind. Cool thoroughly and
chill for at least 2 hours in the refrigerator, stirring every half hour, before freezing.
Burgundy Ice
26
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