Tennat's Harbor Punch

This recipe is named for the Harbor in Maine where it originates

• Ready In: 10 mins
• Serves: 10-12
• Yields: 1 dish

Ingredients

• 4 -5  medium lemons
• 3⁄4 cup granulated sugar
• 3 (750 ml) bottles  off-dry white wine
• 1 1⁄2 cups aquavit
• 2  pints fresh strawberries, hulled and halved
• 1  English cucumber, washed and sliced about 1/8 inch thick
• 4  cups sparkling water, chilled

Directions

1. a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.
2. Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.
3. At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.
4. Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.