1 cup maple syrup 1 cup orange juice
1/2 cup each brandy and lemon juice
1/2 cup maraschino cherry syrup
1 orange, lemon, and lime; thinly sliced
Optional: 1 bottle champagne
Combine syrup, juices, brandy, and cherry syrup. Stir well and allow to stand about an hour. Chill. Just before serving, add champagne and pour over ice. Garnish with fruit slices.
With champagne: 8 cups
Without champagne: 3 1/2 cups
This recipe is from the Sugar Bush Connection by Beatrice Ross Buszek, a maple cook book, with facts and folklore. This book is sold both online and in our retail shop.
July Recipe: Maple Moon Magic Punch
July 3, 2012