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Punch Jelly

(1 Votes)


  • 8 ounces superfine sugar
  • Finely grated rind of 3 lemons
  • Finely grated rind of 1 orange
  • 5 cloves
  • pinch of grated nutmeg
  • 2/3 cup rum
  • 2/3 cup brandy
  • 2/3 cup fresh lemon juice
  • 1 1/2 tbsp. powdered gelatin

Serves 12. Place sugar in a large saucepan with 2 1/2 cups cold water. Add the lemon and orange rind and spices. Bring to boil, stirring until dissolved, and then simmer for 15 minutes. Remove from the heat and pour in the rum, brandy and lemon juice. Strain the mixture through a sieve lined with muslin into a heated bowl. Dissolve the gelatin in 5 tbsp. boiling water and stir into the strained liquid. Set aside to cool, then pour into 1-quart jelly mould or 12 punch glasses or small dishes and chill until set. Serve decorated with slices of lemon.

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