Lemon Punch

By: James Chatto

In a letter Dickens wrote in 1847, he gives his own recipe for lemon punch. Dickens suggests setting the liquid on fire and letting it burn for at least 3 or 4 minutes before the flames are extinguished and lemon juice and boiling water added. It seems to me that the same affect can be achieved without the use of open flames. Simmering the rum and brandy in a pan drives off some of the alcohol without reducing the flavour of this heady punch.

3 lemons
½ cup (125 mL) sugar
2 cups (500 mL) gold rum
½ cup (125 mL) brandy
3 to 4 cups (750 mL to 1 L) boiling water

1. Remove and thinly slice the yellow lemon zest, taking care to avoid the bitter white pith. Add to a large saucepan with sugar, rum and brandy. Heat carefully, without allowing to boil, and simmer for 5 minutes. Add the juice of the lemons, the boiling water and let cool a little. Serve in heatproof punch glasses or cups.

Serves 8

Posted in: Drinks