Yield: 20 servings
|2 quarts||Jamacian rum|
|1½ cup||Key Lime Juice|
|2½ pounds||Sugar (or less)|
|2 quarts||Strong tea|
|1 quart||Sherry (sweet)|
|1 pounds||Guava jelly|
Mix all ingredients in a very large punchbowl except the gingerale.
Add gingerale just before serving time. Add ice cubes to suit.
Makes about 20 servings.
This recipe is from The Key Lime Cookbook that my Mumsie sent me.
Food & Wine RT [*] Category 9, Topic 19 Message 32 Mon Jun 01, 1992 A.BROWN25 [Beth] (Forwarded) MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005