Roman Punch
- 1 quart water
- 1 1/2 cups sugar
- Juice of 2 lemons
- 1/2 cup rum
Boil the sugar and water until the sugar is dissolved. Remove from the fire. When cold, add the lemon juice. Partly freeze. When beginning to thicken, add the rum and finish freezing. Let the punch ripen at least 2 hours before serving.
Submitted by Jan 18, 2010
15 min
30 min
45 min