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Roman Punch




Source of Recipe


from The Robert E. Lee Family Cooking and Housekeeping Book, by Anne Carter Zimmer, a great-granddaughter of the Lees.


List of Ingredients




Juice of 5-6 lemons
3 cups sugar
1 cup (8 ounces) currant jelly
2 quarts minus 1/2 cup water
1 cup brandy
2/3 cup black rum
About 5-6 tablespoons or bags of green (or black) tea

Recipe



Heat about half the water with sugar and jelly, stirring to dissolve. Make tea with the rest. Combine the two mixtures. Cool, add lemon juice, brandy, and rum. Ripen overnight at room temperature or up to 3 days in refrigerator, then freeze if you like. Makes about a gallon.