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Print this Recipe    Wine Float

Israeli Wine Float

2 cups red wine
3/4 cup water
1 stick cinnamon
1/2 cups sugar
3 tbs potato starch
juice of 1 lemon
3 egg whites

In a medium sized saucepan bring to a boil the wine, water and
stick of cinnamon. Mix together the sugar with the potato starch
and lemon juice until the potato starch is dissolved. Stir in the
potato starch mixture into the wine and continue to cook over low
heat, stirring constantly until thick and clear. Discard the
cinnamon stick and remove the pan from the heat.

In a small clean mixing bowl beat the egg whites until stiff. Fold
the stiffly beaten egg whites into a third of the warm, NOT HOT,
wine mixture. Divide the remaining wine mixture into 4 individual
sherbet glasses or 1 large bowl. Top each glass with the fluff
mixture or place large dollops of the fluff on the wine mixture in
the large bowl. Chill before serving. Serves 4-6.

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