Robert E. Lee’s Roman Punch
Today, January 19, is Robert E. Lee Day.
Here is a recipe from the Robert E. Lee Family Cooking and Housekeeping Book by Anne Carter Zimmer, a great-granddaughter of the Lees.
A Traditions for the Future recipe card is at the end.
Ingredients
Juice of 5-6 lemons
3 c. sugar
1 c. (8oz) currant jelly
2 qts. minus 1/2 c. Water
1 c. brandy
2/3 c. black rum
5-6 T. or bags of green (or black) tea
Recipe
Heat about half the water with sugar and jelly, stirring to dissolve. Make tea with the rest. Combine the two mixtures. Cool, add lemon juice, brandy, and rum. Ripen overnight at room temperature or up to 3 days in the refrigerator, then freeze if you like. Makes about 3 quarts.
Recipe Card
