Sparkling Moselle Cup
Ingredients
Directions
Prepare
Dissolve saccharin tablets in a little boiling water and let cool.
Assemble and serve
In a large pitcher, combine the wines, lemon slices, soda water, and ice.
Add the cooled saccharin solution and stir gently.
Serve immediately in glasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Schloss eheinhausen
- Provides the wine base and its fruity, floral character to the drink.
- Dry sparkling moselle
- Adds sparkle and a light, crisp body to the cocktail.
- Soda water
- Dilutes the wine and adds further carbonation, keeping the drink lively.
- Saccharin tablets
- Supply sweetness without sugar, balancing the dry wines.
The step that matters
Add the saccharin solution to the cooled liquid and stir gently. Saccharin dissolves best in warm water, so it must be fully dissolved before use. Stirring gently preserves the carbonation of the wine and soda, which would be lost with vigorous mixing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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