PISCO PUNCH   
  Ingredients :
    ¾ cup freshly squeezed lemon juice
    1 cup pineapple syrup*
    1 ½ cup pisco
    2 cups water

    Pineapple Syrup:
    1 pineapple
    4 cups water
    2 lb 4 oz (1 k) sugar

  Preparation:

Combine lemon juice, pineapple syrup, pisco and water in a jar or pitcher. Pineapple juice may be added more if a sweeter punch is desired.
To serve, fill a glass with ice cubes and pour punch.

Pineapple Syrup:
Cut pineapple into chunks and place in a large size saucepan with water and sugar. Bring to a boil for 10 minutes. Blend pineapple chunks, return to the saucepan and bring to a boil again for 20 minutes more.
Strain twice to eliminate any solids.
Keep this syrup refrigerated. It can be kept refrigerated for several days.
 
       
       
 
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