Kalte ente (cold duck)

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Recipe by: malva

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Lemon juice
3 tb Sugar
1 Lemon
2 pk Moselle wine
1 pk Champagne

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,
15-20 minutes. Add chilled champagne.

Serve in glass punch cups, with 1-2 small ice cubes
in each cup.
If you like a greater sparkle, add a glass of club
soda.

This is the original of the now popular bottled wine
drink.
Classically, it is made with white wine and German
champagne.
The spiral of lemon peel, cut with the top of the
lemon left on to be hung over the side of the punch
bowl, is the "cold duck" that inspired the drink's
name. The homemade version is an elegant far cry from
the insipid bottled version.

Source: The German Cookbook
Posted on GEnie by COOKIE.LADY [MUMSIE], Jun 08, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005