"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Almond Punch Recipe

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This recipe for Almond Punch, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Gray
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Base:
5 lbs. sugar
4 cups of water

2 oz. vanilla extract (if you want to color punch use clear extracts)
2 oz almond extract

Directions:
Directions:
Heat the base ingredients until dissolved, do not boil. Cool. Once base is cooled add remaining ingredients.

Base keeps for 2 weeks in refrigerator. For punch use 1 cup of base to 2 liters of chilled ginger ale.

Note: To make slushy punch, use 2 cups of base and 3 liters of ginger ale, poured into gallon freezer bags (fill only half full) and freeze. (This can be done the weekend before.) About 2 hours before use, set out to thaw and use 1 liter of ginger ale over slushy mixture. Stir some to break up frozen mixture.

Number Of Servings:
Number Of Servings:
200
Personal Notes:
Personal Notes:
This recipe is dedicated to my dear friend, Marinette Tyler of Post, who is battling breast cancer.

 

 

 

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