Punch Hollandaise

Ingredients

• 4 cups water
• 1⅓ cups sugar
• ⅓ cup lemon juice
• Rind one lemon
• 1 can grated pineapple
• ¼ cup brandy
• 2 tablespoons gin

Method

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doily.