Tenant’s Harbor Punch

Serves 10-12

To learn more, read:
Pleased as Punch
by St. John Frizell
from Fine Cooking
Issue 99
Last Edit Date: 4/27/2011 11:29:07 AM

This punch is named for a quiet, windswept point on the rocky coast of Maine. I made this punch there for the summer wedding of two friends. The caraway-flavored aquavit was made in Norway, near the bride’s hometown.

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4-5 medium lemons
3/4 cup granulated sugar
3 750-ml bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
2 pints fresh strawberries, hulled and halved
1 English cucumber, washed and sliced about 1/8 inch thick
4 cups sparkling water, chilled

Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.

Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.

At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 24; Polyunsaturated Fat (g): 0; Sodium (mg): 10; Cholesterol (mg): 0; Fiber (g): 1;