Currant Punch from Good Housekeeping's Book of Menus, Recipes and Household Discoveries - 1922

1. 1

   Whip the currant jelly into a froth and add the boiling water to dissolve.

2. 2

   To this add the juice from the oranges and lemons and the sugar.

3. 3

   Cool, and serve diluted with mineral water or ice water and garnish with halved slices of orange.

* Per serving · 4 servings · Values may vary.

No additional tips available.