Thyme for Punch!
by Leslee Macpherson
Dust off your grandmother's punch bowl, excavate your mom's copper ring mold, snip some herbs, grab some citrus and a couple bottles of booze and have yourself a merry little holiday party!
Ingredients:
3 cups Old Forester bourbon, or your fave!
2 cups dark rum
1 ½ cups fresh squeezed orange juice
½ cup fresh squeezed lemon juice
2 cups lemon thyme syrup *see below
1 bottle champagne or other sparkling wine
Directions:
Chill all ingredients including punch bowl (if you can), add all but bubbly to the punch bowl, stir, add bubbly & garnish with lemon & orange wheels and thyme ice **see below.
Makes 24, 4oz punch glass servings!
Lemon Thyme Sugar, Syrup
Ingredients:
1 cup sugar
5 lemons
5 sprigs thyme
Directions:
Wash the lemons. Use a vegetable peeler to remove the zest from the lemons, avoiding much of the white pith as possible. Combine sugar with the lemon zest & thyme in a quart container or bowl. Toss and evenly coat the peels and thyme with the sugar.
Cover and store at room temperature for 24 hours-3 days. Add 1 ½ cups of hot water, stir to dissolve, let cool, strain and remove solids. Syrup can be made in advance and stored in the refrigerator. Makes 2 cups
Thyme Ice Cubes
In either your favorite ice cube tray or a copper ring mold, place washed thyme, cover with water and freeze. Keep until ready to use! When ready to un-mold copper ring, flip upside down and run hot water over bottom until it releases from the form.
© 2021, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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