Kalte Ente
Yield
4 servingsPrep
10 minCook
0 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | each |
lemon
|
|
| 2 | packages |
moselle wine
|
* |
| 1 | package |
champagne
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
sugar
|
|
| 1 | each |
lemon
|
|
| 2 | packages |
moselle wine
|
* |
| 1 | package |
champagne
|
*
|
Directions
Chill wine and champagne.
Chill glass punch bowl thoroughly in refrigerator or by filling with ice.
When cold, dissolve suger in lemon juice in it. Peel lemon in spiral, with top of lemon left on.
Rub lemon spiral around sides of bowl and leave peel in bowl, hanging top end over edge.
Pour wine over peel and let stand in refrigerator, 15 to 20 minutes.
Add chilled champagne.
Serve in glass punch cups, with 1 to 2 small ice cubes in each cup.
