Citrus Punch

Preparation info
  • About

    3 quarts

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups water
  • cups sugar
  • 1 cup

Method

  1. Combine the water, sugar and lemon juice in a large saucepan. Bring to a boil and boil for two minutes.

  2. Add the lemon rinds and let stand for two minutes. Remove the rinds and discard them.

  3. Add the remaining ingredients except the sliced fruit and the mint. Pour the punch into a punch bowl over ice. Float the orange, lemon and lime slice