Kirsch Punch

Ponche au Kirsch

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Fine Louisiana Oranges
  • A Gill of Kirsch
  • 2 Tablespoonfuls of Pineapple Syrup
  • 2 Lemons
  • 2 Dozen Strawberries

Method

Take fine, fresh Louisiana Oranges, and press out all the juice, and mash the pulp and strain through a sieve. To each pint of juice allow a gill of Kirsch and the juice of two lemons. Sweeten to taste. Flavor with Pineapple Syrup, add whole Strawberries when in season, and freeze. Serve in glasses.