Yule Tide Punch

1904

Preparation info
  • Yield: 1 Gallon, Approximately

    15 to 20

    Servings.
    • Difficulty

      Easy

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets

By William Woys Weaver

Published 1990

  • About

This is a semifrozen punch that is loose and grainy in texture, much like granité. It may be served in scoops like Italian ice. I would also point out that in the cookbook from which this recipe was taken, the rum and wine had been eliminated and replaced with grape juice. I have restored the rum to the recipe because I think that is one of its distinctive qualities. It certainly improves the flavor.