Yield: 20 servings
|2 cups||Pineapple juice|
|2 cups||Orange juice|
|6 cups||Dry red wine|
|½ cup||Lemon juice|
|1 cup||Dry sherry|
Boil the syrup mixture for 5 minutes and strain. Discard the cinnamon sticks and those lemon slices.
Heat, but do not boil the punch ingredients Combine with the syrup mixture, garnish with the lemon slices, and serve hot.
Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp Submitted By WESLEY PITTS On 12-15-94