Blackcurrant Punch - cooking recipe

Ingredients

1/3 lb mixed red, white and blackcurrants, stripped from stems (use frozen if fresh currants are unavailable)
1/2 cup creme de cassis
2 None lemons, thinly sliced
1/3 cup fresh lemon balm, leaves stripped from stems (can substitute with 2t lemon zest)
4 cups lemonade
3 cups tonic water

Preparation

Place the currants in a punch bowl, add the liqueur and allow to macerate for 1 hour. Just before serving, add the lemon, lemon balm (or zest if using), lemonade and tonic water.