Strawberry Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Dissolve the sugar and water and add the liquor, using either Claret or Champagne. Add the fruit juices and then the whole Strawberries. Set to cool and serve in small punch glasses. Frappee by tur...
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Ingredients
- 1¼ Quarts of the Best Champagne, or Claret
- A Quart of Strawberry Juice
- 2 Quarts of Seltzer Water
- A Pint of Lemon Juice
- A Pint of Pineapple Juice
- 1¼ Pounds of Sugar
- A Large Piece of Ice
- 3 Dozen Fine, Ripe Strawberries
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