Home › The World's Kitchen › Punch, Francaise, Hot

Punch, Francaise, Hot

Heat in a saucepan on range a pint Jamaica rum, twelve ounces granulated sugar, and stir continually with wooden spoon until reduced to half the quantity. Add the strained juice of three sound lemons and four sweet oranges, set pan on corner of range and keep hot. Have in a well-scalded teapot an ounce green tea, pour over it a pint boiling water and let infuse for ten minutes, then strain into the rum, etc. Shift pan to a brisker part of range and when coming to a boiling point thoroughly skim, remove from fire, pour into a punch bowl and serve.