1 quart (960 ml) Apollinaris sparkling mineral water
1 cup (240 ml) Maraschino cherries
2 cups (480 ml) strawberry syrup
1 Juice of 5 lemons (approximately 3/4 cup / 180 ml)
1 Juice of 5 oranges (approximately 1 1/4 cups / 300 ml)
1 can (approximately 15 oz / 425 g) grated pineapple
1 Ice water, as needed to bring total liquid to 1 1/2 gallons (5.7 liters)
1 large piece of block ice, for serving
Instructions
1. Combine the water and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil and cook for 10 minutes, until the syrup is slightly thickened and coats a spoon lightly. Remove from heat and allow to cool to room temperature.
2. In a large non-reactive bowl or pitcher, combine the cooled sugar syrup, brewed tea, strawberry syrup, lemon juice, orange juice, and grated pineapple (including any packing liquid from the can). Stir to combine.
3. Allow the mixture to stand at room temperature for 30 minutes, so the flavors meld.
4. Strain the mixture through a fine-mesh sieve or cheesecloth-lined colander into a large container, discarding the solids. Add cold ice water to bring the total volume to 1 1/2 gallons (5.7 liters). The liquid should be pale amber-gold and pleasantly tart; taste and note that sweetness and acidity are fixed by the recipe proportions.
5. Just before serving, transfer the strained punch to a punch bowl. Add the Maraschino cherries and pour in the Apollinaris sparkling mineral water. Stir gently once or twice to distribute without deflating the carbonation.
6. Place a large piece of block ice in the center of the punch bowl to keep the punch cold throughout service. Ladle into cups and serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.