Florida Punch
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 1 pint of Apollinaris
- a pint of iced water
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 12 oranges, 2 lemons, 1 pineapple, 1 brick of raspberry water ice, ½ cupful of sugar (more if liked), 1 pint of Apollinaris, Water, Ice.
- Extract the juice from the oranges and lemons, grate the pineapple and mix well with the sugar.
- Add a quart and a pint of iced water, and set on the ice for a half hour.
- Place a square of ice in the punch bowl and pour the mixture over it.
- Allow it to stand for ten minutes, add the Apollinaris and then the raspberry ice.
- Serve as soon as the water ice is added.
- Small pieces of thinly sliced orange add to the attractiveness of the punch.
Plating
Cookware for this recipe
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Grater