Claret Sauce

1. 1

   Boil sugar and water for 8 full minutes.

2. 2

   Remove from heat and pour in claret.

3. 3

   Let sit until it reaches room temperature (will thicken into a sauce consistency).

4. 4

   Bottle.

5. 5

   Use sparingly on:

6. 6

   Italian ice

7. 7

   lemon sherbert

8. 8

   white or lemon cake

9. 9

   fruit

10. 10

    Alternatively, you can add strawberries and rhubarb to the boiling water/sugar and then strain for a Strawberry Rhubarb Claret Sauce.

No additional tips available.