Lenox Punch
Ingredients
- 2 cups water
- ¾ cup sugar
- ⅔ tumbler currant jelly
- Ice
- 1 cup orange juice
- ½ cup lemon juice
- 2 bottles ginger ale
- ⅓ cup brandy
Steps
- Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.
More recipes with raisins, jam, orange, lemon, ginger or brandy
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.