Perfect Punch

I'm not much of a punch drinker. I detest red punch or "fruit" punch, which never tasted fruity to me at all! I generally like to drink water, although you can occasionally tempt me with a rootbeer (shh) or strawberry lemonade. Sometimes, though, when you're having a party, you need something a little snazzier than water.

I learned this recipe from my in-laws years ago and it really has become "the" punch when punch is called for. It is sweet but light, not heavy on a hot day. To tell you the truth, I am mostly blogging about this today so that we all know where to find the recipe the next time we need it, as I always seem to be ransacking my cookbook cupboard for it when it comes up.

The basic punch is lemony, but I have added pureed berries before for both presentation and taste. I have also floated lemon wedges and blueberries because they look so delicate and tempting. Take a look at the recipe and then leave me a comment and let me know what your variation would be. I love new ideas.

Perfect Lemon Punch

• 2 tsp. citric acid
• 2 tsp. pure lemon extract
• 2 1/2 cups sugar (I often use less to keep it on the tart side)
• 1 gallon water
• ice

You can get the citric acid and lemon extract at a baking supply. I've only ever made it in much larger batches than this and it is simple to multiply the ingredients-- just taste it and add the sugar gradually if you don't want it over sweet.

So tell me, what would your garnish be to this punch?