Cardinal Punch
- 4 pounds sugar
- 1 dozen oranges
- 5 quarts water
- 6 lemons
Dissolve the sugar in water, infuse the grated rind of 2 oranges for about one hour, add the juice of the oranges and lemons. Strain and freeze. When frozen add 1 1/2 pints port wine, 1/2 pint brandy, and little burnt sugar and red coloring. Then fold in a meringue paste consisting of the whites of 6 eggs beaten firmly with one pound of powdered sugar. Serve in punch glasses. This make 2 gallons of punch.
Submitted by Jun 8, 2009
4 min
60 min
64 min