- 3 lemons
- 1 cup [250 mL] extra fine sugar
- 1 bottle Spanish dry red wine
- 1 bottle Spanish dry white wine
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- Remove rind from 1 lemon; remove any white part from the rind.
- Cut rind into 2 x 1/2-inch [5 x 1.3-cm] strips.
- Squeeze juice from peeled lemon; slice remaining lemons, 1/4-inch [6-mm] thick.
- Into a jug, mix together lemon rind, lemon juice, lemon slices and sugar.
- Pour in red and white wines; shake.
- Refrigerate for at least 8 hours, stirring two or three times.
- Serve into frosted glasses.
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