Tennat's Harbor Punch
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 dish
- Serves:
- 10-12
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
- 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.
- Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.
- 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.
- 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.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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