Tenant's Harbor Punch
This punch is named for a quiet, windswept point on the rocky coast of Maine. I made this punch there for the summer wedding of two friends. The caraway-flavored aquavit was made in Norway, near the bride's hometown.
Ingredients
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4-5 medium lemons
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3/4 cup granulated sugar
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3 750-milliliter bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
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1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
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2 pints fresh strawberries, hulled and halved
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1 English cucumber, washed and sliced about 1/8 inch thick
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4 cups sparkling water, chilled
Directions
1.
Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.
2.
Juice the lemons and strain the juice--you'll need 1 cup plus 2 tablespoons juice.
3.
At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.
4.
Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.
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