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NewslettersSt. Cecilia Society Punch
Published Wed, Dec 12, 2007 7:01 PM
Hint: To keep punch chilled, place fruit slices in a Bundt pan and cover with
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pineapple juice.
Makes: about 80 cups.
6 lemons
1 quart brandy
1 pineapple
1 ½ pounds sugar
1 quart green tea
1 pint heavy rum
1 quart peach brandy or peach schnapps
1 gallon champagne
2 quarts carbonated water
Slice lemons and steep in brandy for a day. Hours before serving, slice pineapple into a punch bowl with soaked lemon slices. Add sugar, tea, rum and peach brandy.
Just before serving, add champagne and water. Freeze.
Add ice ring just before serving.
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