My father had a special churn that whipped heavy cream and liquor into a froth for syllabub. Needless to say, the syllabub was very, very rich. These days, I like to begin the festivities with a fruity punch.
Recipe courtesy of EatingWell.com
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Total:
8 hr 35 min
Prep:
15 min
Cook:
8 hr 20 min
Yield:
10 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Thinly slice both lemons and one orange. Combine the sliced fruit with rum in a bowl. Cover and let macerate at least 8 hours or overnight.

Combine sugar and water in a small saucepan; bring to a boil. Remove from the heat and stir in tea; let steep for 20 to 30 minutes. Strain into the rum mixture. Cover and chill.

Just before serving, slice the remaining orange. Strain the rum mixture into a large punch bowl. Add Champagne or sparkling wine and seltzer. Float the orange slices in the punch.

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