recipe in the cookbook was for double this amount and she said to place all ingredients into a 2-quart glass container, but my 2-quart glass jars were filled to 3/4 with only half of her recipe, so the amounts above were just right for 2 quarts and it leaves you room to shake it up. Cover tightly and leave at room temperature for 2-3 days. Skim off any foam that may have risen to the top. Cover tightly and refrigerate. The punch will develop more flavor over time. (Note, if you use a darker sugar, it won't have a nice light yellow color – the gal who took the above picture for me must have used a lighter colored sugar.