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Christmas Punch
With an elegant cognac base, plus sherry and an easy lemon syrup, this Christmas punch recipe is great for Christmas Eve or any holiday party.
👥 12 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 David Wondrich📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Fill 4-cup metal bowl or bundt pan with water. Freeze overnight (for ice mold).
2
Remove peels from 4 lemons in strips. Place in medium bowl. Add sugar and muddle. Let stand ⏱️ 30 minutes. Muddle again.
lemons6(200 grams) raw sugar1 cup(8 oz.) oloroso or amontillado sherry (such as Dry Sack 15-year-old or Sandeman Character)1 cup
3
Cut peeled and unpeeled lemons in half; juice enough lemons to yield 1 cup juice. Bring 1 cup water to boil in small saucepan; pour over lemon peel mixture and stir until sugar dissolves. Strain syrup into large bowl; discard peels. Mix in lemon juice. Add cognac, sherry, and 4 cups cold water. Cover punch and refrigerate until cold, at least ⏱️ 2 hours and up to ⏱️ 6 hours.
lemons6(200 grams) raw sugar1 cup(8 oz.) oloroso or amontillado sherry (such as Dry Sack 15-year-old or Sandeman Character)1 cup
4
Dip ice mold in hot water to release ice block. Turn ice block, rounded side up, in punch bowl. Add punch. Sprinkle with nutmeg. Ladle into small cups and garnish with a lemon twist (if using). Serve. Editor's note: The recipe was originally published in October 2009. Planning a cocktail party? Head this way for our best Christmas appetizer recipes →
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