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Epicurious

Parlor Punch

Recipe information

  • Yield

    Makes about 20 servings.

Ingredients

12 lemons
2 pounds sugar
2 tablespoons English Breakfast or Darjeeling tea
1 cup dark rum
1 cup raspberry syrup
Club soda

Preparation

  1. Grate the rinds of 3 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.

TagsCocktailAlcoholBeveragesPunchRumLemonCitrusFruitMake AheadSimmerHouse & Garden
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