Parlor Punch
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Ingredients: |
Grate the rinds of three lemons into the sugar. Add 1 quart of water and bring to a boil over high heat. Boil for 15 minutes, strain and, when cool, add the juice of the 12 lemons. Pour 1 pint of boiling water over the tea and steep for 1/2 hour.
Strain into the sweetened lemon mixture. Refrigerate overnight.
When ready to serve, add rum and raspberry syrup and blend well. Put 2 or 3 ice cubes in 10-ounce tumblers and fill with punch, or punch and a dash or soda.
Recipe makes about 20 servings.
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