Charles Dickens'S Punch Recipe

1. 1

   Using a vegetable peeler or paring knife, peel the three lemons, being careful to remove only the yellow peel and not the bitter white pith. Juice the peeled lemons and set aside.

2. 2

   Place the peels, sugar, rum and cognac in the cast iron pot.

3. 3

   Using a long spoon, remove some of the rum from the pot and light it with a match. While it is is flaming, carefully pour the burning liquor from the spoon into the pot, igniting all of the spirits.

4. 4

   Allow to burn for three or four minutes, then extinguish by covering the pot with a tight-fitting lid.

5. 5

   To the extinguished spirit-sugar-peel mixture, add the reserved lemon juice and the boiling water. Stir well, cover, and let sit for five minutes.

6. 6

   Remove the lid, stir again and taste. Adjust the sweetness with sugar or water if necessary.

7. 7

   Place the pot, covered, on a burner and simmer for fifteen minutes. At this point, you can serve the punch immediately as a hot drink, but remove the lemon peels if you expect to have the punch sitting for more than two hours.

8. 8

   Alternatively, you can allow the punch to cool to room temperature and serve over ice.

* Per serving · 4 servings · Values may vary.

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