Punch au Kirsch (Kirsch Punch)

Ingredients

• grammes tea
• litre boiling water
• grammes lump sugar
• /4 litre kirsch

Instructions

1. Throw 20 grammes of tea into a litre of boiling water and let it infuse for 10 minutes.
2. Put 500 grammes of lump sugar into a punch bowl or a salad bowl.
3. Strain the tea infusion over the sugar and dissolve it, stirring with a silver spoon.
4. Add three quarters of a litre of kirsch.
5. Flame it, and serve in glasses.