St. Cecilia Society Punch

Hint: To keep punch chilled, place fruit slices in a Bundt pan and cover with

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.