Cardinal Punch

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups water.
  • 2 cups sugar.
  • cup orange juice.
  • cup lemon juice.
  • ¼ cup brandy.
  • ¼ cup Curacoa.
  • ¼ cup tea infusion.


Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing. Serve in frappé glasses.