Sylvester Punch
NEW YEAR'S EVE PUNCH BY MARIA VON TRAPP
Sylvester Punch
(In Austria the last day of the year is dedicated to the Holy Pope, St. Sylvester, who baptized Constantine the Great, thereby bringing about the dawning not only of the New Year but of a new era; for this reason, the night before the New Year is called "Sylvesterabend" (Eve of St. Sylvester).
Ingredients:
Red burgundy (count one bottle for six people)
Equal amount of hot tea
12 cloves
rind of 1 lemon
2 tbsp. sugar to each bottle of wine
2 cinnamon sticks to each bottle of wine
Pour the liquid into an enamel pot, add the cloves, the thinly pared rind
of 1 lemon, the sugar, and the cinnamon. Heat over a low flame but do not
allow to boil. At the last moment add the tea. Serve hot.
If there are many children and very young people, it is good to know
different fruit punch combinations. Here is a basic recipe, with
variations:
1/2 cup lemon juice grated rind of 1 lemon
1 cup orange juice 1 qt. water
grated rind of 1/2 orange 1 cup sugar
Cook sugar and water for five minutes. Cool. Add juices and the grated
rind and any of the following combinations:
(1) 1 cup grated pineapple, 1 qt. ginger ale.
(2) 1 qt. strained, sweetened strawberry juice, 1 qt. raspberry juice, 2
qts. ginger ale.
(3) 1 glass currant jelly dissolved in 1 cup hot water. Cook, chill, and
add 1/4 cup mint, finely minced.
(4) 1 qt. cider, 1 qt. grape juice, 1 qt. soda water.
It is great fun to try out new variations every year. One starts with
lemonade or orangeade and soon the children will go on to pineapple-ade,
raspberry-ade....In our family we have something called "Hedwig-ade"
because it is Hedwig's own secret.
Source: Maria Augusta Trapp
Music Arranged by Franz Wasner
Illustrations by Rosemary Trapp and Nikolaus E. Wolff
LIBRARY OF CONGRESS CATALOG CARD NO. M[55]-1016
Harcourt, Brace & Co., New York.
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