Fish House Punch
    A favorite fron Colonial times

    Ingredients

    1 cup water
    5 cups lemon juice
    1 1/2 cups sugar
    3 pints dry white wine
    1 quart dark rum
    1 quart light rum
    1 quart brandy
    4 oz. peach brandy
    block of ice
    1 cup sliced fresh or frozen peaches

    Directions

    Pour water into punch bowl.  Add sugar and stir to
    dissolve.  Add lemon juice.  Pour in wine, rum,
    brandy and peach brandy.  Let mixture stand at
    room temperature 2 to 3 hours, stirring
    occasionally.  Before serving add a block of ice to
    cool.  Garnish with peach slices.
    40 servings16 servings
    16 servings.
    16 servings