Kirsch Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take fine, fresh Louisiana Oranges, and press out all the juice, and mash the pulp and strain through a sieve. To each pint of juice allow a gill of Kirsch and the juice of two lemons. Sweeten to t...
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Ingredients
- A Dozen Fine Louisiana Oranges
- A Gill of Kirsch
- 2 Tablespoonfuls of Pineapple Syrup
- 2 Lemons
- 2 Dozen Strawberries
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