Punch, whether it be good or bad, has a powerful influence - George Washington

There isn’t that much written on the history of punch.  Some say it originated in India then made its way to England, but  the OED dumps cold punch on that origin saying it somehow originated by sailors shortening their favorite drink -  puncheon (a kind of rum) and it evolving into a general term for rum beverages. 

But punch has been around for centuries, there were punches  drunk in America by the Colonists.  I’m almost positive George Washington made it for the troops that very cold winter in Valley Forge – of course that would have been a hot punch – George was nothing if not considerate. 

Punch today can be made with or without alcohol; it can be served hot or cold.  It almost always includes fruit juice.  Its base can be fruit juice, tea, lots of rum, lots of bourbon, lots of wine, milk or some kind of carbonated beverage—almost always ginger ale. Although punch is not for the faint of sugarhearts, it should not contain fruit dyes, icky thick syrup or anything that has impossible to pronounce chemicals.

It is usually served in a beautiful punch bowl, with a wonderful glass ladle that is impossible to store correctly and lots of tiny, tiny cups surrounding it. 

 I will serve my punches in punch bowls only when entertaining more than 6 people.  For smaller groups I will use a pitcher, no ladle but I refuse to give up the tiny, tiny cups! But the recipes will be punch recipes, perfect for 2 to 200.

I am going to start with simple recipes and will build recipes on the punch basics as I progress.

This is a perfect quick punch that is also a great beverage to serve any day of the week!

Strawberry Lime Punch

·         1/3 cup sugar

·         10-ounce package frozen strawberries in syrup, thawed

·         1/2 cup fresh lime juice

·         1/2 cup orange liqueur i.e.- Cointreau, Grand Marnier (optional)

·         1/2 chilled club soda

·         1 liter ginger ale (or champagne but I refuse to drink inexpensive champagne or use expensive champagne in a punch so ginger ale it is)

·         Strawberries, sliced thin, for garnish if desired

·         Thin lime slices, halved, for garnish if desired

Preparation

·         In a small saucepan, combine the sugar with 1/2 cup water and simmer the mixture for 5 minutes, or until the sugar is dissolved.

·         Let the sugar syrup cool completely. In a food processor, purée the strawberries with their syrup and the lime juice, transfer the mixture to a large punch bowl, forcing it through a fine sieve if desired, and stir in the sugar syrup, the liqueur (if using), and the club soda.

Since it’s the middle of the week, I’m making this for a quick meal that I can also serve up easily and take a plate to our next door neighbor (her husband is in the hospital , Andy will take it over when she gets home early this evening).

Dinner with punch (this punch is especially good with Latin food dishes):

·         Chicken Tortilla Casserole

·         Green Salad with Cilantro Dressing

·         Fresh Strawberries

·         Mexican Corn Muffins

·         Ruth’s Delicious Lemon Cake

We just finished dinner, Andy is reading the paper on the porch, Joni by his side – the punch was a huge success! It is sweet but not cloyingly so; the lime taste is subtle with the strawberry being the more dominant taste… yes I will make it again.  Some of you might not like the extra step of forcing the lime/strawberry mixture through the sieve, but I would recommend it – the punch might be a little grainy with strawberries seeds if you don’t do it.  I know that texture is important in food but not so much in beverages.  I also took some of the mixture before I added the ginger ale and instead added more club soda.  It wasn’t as sweet as with the ginger ale and as Andy said “punch should be sweet”, but that is an option if you things a little less sweet.

If any of you try it, please let me know how you liked it or any variations you made.  We are off to Colorado on Friday, hoping to make a least one Rocky Mountain High punch, we’ll see.