Lemon Beer Punch (1960s)

A Puerto Rican punch adapted from The Spice Cookbook and credited to Berta Cabanillas and Carmen Ginorio. The original called for 1 cup of lemon juice and "all the rinds." One lemon should produce about 3-4 tablespoons of juice.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 4 -5  lemons
• 1  cup sugar
• 1  cup water
• 1⁄2 cup grapefruit juice
•  ice
• 1 (12 ounce) bottle lager beer
•  lemon slice, for garnish
•  whole cloves, for garnish

Directions

1. Juice the lemons, reserving the rinds. There should be about a cup of juice.
2. Combine sugar and water in a saucepan.
3. Bring to a boil.
4. Add lemon rinds.
5. Remove from heat, cover, and let stand 5 minutes.
6. Remove lemon rinds and discard.
7. Cool syrup.
8. Mix syrup, lemon juice and grapefruit juice.
9. Pour into a punch bowl over ice.
10. Add beer.
11. Float lemon slices studded with cloves on top.