Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 57

1 quart water

2 cups sugar

1 pint claret wine

1 cup strawberry juice

1 cup orange juice

Juice 8 lemons

1½ cups boiling water

12 sprigs fresh mint

Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.