Strawberry Punch

Ponche aux Fraises

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • Quarts of the Best Champagne, or Claret
  • A Quart of Strawberry Juice
  • 2 Quarts of Seltzer Water
  • A Pint of Lemon Juice
  • A Pint of Pineapple Juice
  • Pounds of Sugar
  • A Large Piece of Ice
  • 3 Dozen Fine, Ripe Strawberries

Method

Dissolve the sugar and water and add the liquor, using either Claret or Champagne. Add the fruit juices and then the whole Strawberries. Set to cool and serve in small punch glasses. Frappee by turning into a freezer and freezing soft. This quantity will serve twenty-five persons. Reduce or increase quantity in proportion to guests.