Metropolitan Raspberry 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.
Ingredients 5 ingredients
- 2 cupfuls of raspberry syrup
- ½ cupful of sugar
- 1 pint of water
- 1 pint of ginger ale
- 1 pint of Apollinaris
Method
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- For this punch either the commercial or home-made syrup may be used.
- 2 cupfuls of raspberry syrup, 2 lemons, ½ cupful of sugar, 1 pint of water, 1 pint of ginger ale, 1 pint of Apollinaris.
- Mix the sugar with the lemon juice, and allow it to stand for a half hour on ice if possible, then add the water and the raspberry syrup;
- stir well and pour over a square of ice in the punch bowl.
- At serving time add the ginger ale and the Apollinaris.
- Serve immediately.
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon