Prep 10 mins
Cook 0 mins
This simple recipe is a favorite punch for holiday parties in the Northeast.
- Squeeze lemons and pour juice and rinds into large crock.
- Dissolve brown sugar in water and bring to a boil. Pour hot sugar solution into the crock, let mixture cool, and then strain to remove rinds, pits, and pulp.
- Add dark rum, brandy, and 8 ounces of peach brandy. If you prefer, add more peach brandy to taste until mixture is smooth. Flavor will vary according to strength of the lemon juice.
- Let punch stand, covered, for at least 24 hours before serving. The longer it stands the better it tastes! Serve in punch bowl with a chunk of ice.