In a large bowl add the lemon peels and coat with 1 Cup of Sugar (250g).

Muddle the peels in the sugar to release the oils of the peel then let sit for 24 hours in the fridge.

After 24 hours you should see the sugar wet with oils as the sugars have pulled the oils out to create Oleo Saccharum.

Juice the lemons you peeled, you should have 1 Cup (250g).

Add that to the Oleo Saccharum.

Stir until sugar its fully dissolved.

Remove the peels with a slotted spoon.

Then add 4 Cups of Brandy or cognac of your choice.

Stir in the brandy.

Add 2 Cups of water

Rest in the fridge until serving time.

When ready to serve add in a large block of ice.

Add a few lemon wheels on top .

Grate nutmeg atop the punch to taste.

Enjoy!