Christmas Punch

Ingredients

• 6 lemons
• 1 cup (200 grams) raw sugar
• 1 750-ml bottle VSOP-grade cognac
• 1 cup (8 oz.) oloroso or amontillado sherry (such as Dry Sack 15-year-old or Sandeman Character)
• Freshly grated nutmeg
• Lemon twists for garnish (optional)

Steps

1. Fill a 4-cup metal bowl or bundt pan with water and freeze overnight to make the ice mold.
2. Remove the peels from 4 lemons in strips and put them in a medium bowl. Add sugar, muddle and let stand for 30 minutes, then muddle again.
3. Halve the peeled and unpeeled lemons and squeeze enough to yield 1 cup juice. In a small saucepan, boil 1 cup water and pour over the lemon-peel mixture. Stir until the sugar dissolves. Strain the syrup into a large bowl and discard the peels, then mix in lemon juice. Add cognac, sherry and 4 cups cold water. Cover and refrigerate until cold, at least 2 hours and up to 6 hours.
4. Dip the mold in hot water to release the ice block, then turn it into a punch bowl with the rounded side up. Add punch and sprinkle with nutmeg. Ladle into small cups, garnish with a lemon twist if using, and serve.