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Listed in: Beverages / Punch
2 quarts white cherries
2 cups water
2 cups sugar
6 oranges
1 cup grated pineapple
1 cup tea infusion
1 quart carbonated water
1/2 teaspoon almond extract
Cover the cherries with the water and cook until the cherries are reduced to a pulp. Strain to remove skins and stones. Add the sugar and cook for about ten minutes; cool and add the juice of the oranges and pineapple. Place on ice to chill and ripen. Add the tea, carbonated water, and almond extract, and sufficient cold water to make the desired strength. Place in a punch bowl with a block of ice and garnish with a few whole cherries. Red cherries may be used for this punch instead of white cherries. Servings, 25
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