Moselle Cup
Ingredients
Directions
Prepare the sweetener
Dissolve saccharin tablets in boiling water.
Make the punch
In a large pitcher, combine sparkling Burgundy, Schloss Bheinhausen, cucumber slice, and soda water.
Once cold, add the dissolved saccharin.
Break ice into small pieces and add to the mixture.
Serve chilled.
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
- Sparkling burgundy
- Provides the wine base and bubbles that give the punch its body and flavour.
- Schloss bheinhausen
- Adds a second wine with its own aroma and flavour to the blend.
- Soda water
- Adds extra carbonation, keeping the punch light and fizzy.
- Saccharin tablets
- Supplies sweetness without sugar, balancing the acidity of the wines.
The step that matters
Add the dissolved saccharin only once the mixture is cold. Carbonation escapes faster from warm liquid, so cooling first keeps the punch fizzy. Adding sweetener to a warm mixture can also leave the flavour uneven, so it is best dissolved and cooled first.
“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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