East India – Punch
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 lemon (s), untreated
- 1 orange (s), untreated
- 6 pineapples, cut into pieces from the can
- 200 g suar
- 6 cl cognac or brandy
- 6 cl Cointreau or orange liqueur
- 6 cl Madeira or port wine
- 0.25 liter ¼ pineapple juice, from the can
- 1 bottle wine, lovely
- 2 bottles sparkling wine
Print Recipe
Pin Recipe Instructions
- Peel the washed lemon and orange. Peel off white skin. Core and cut into thin slices. Drain the pineapple and collect the juice.
- Put the fruit in the punch bowl, mix with the sugar and let it steep until the sugar has dissolved (approx. 45 minutes).
- Pour cognac, Madeira and Cointreau over it and let it steep for 2 hours in a cool place.
- Just before serving, pour chilled wine and chilled sparkling wine over it, stir, done.
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