Étienne's creole claret punch

1. I used the Picayune Creole cookbook recipe as inspiration. It was both much sweeter and much more lemony, which I thought would not be what I wanted. The result is really nice.

2. 1. Juice one lemon, and remove the seeds. Quarter the other and thinly slice - removing seeds.

3. 2. Mix the lemon juice and all other ingredients except sliced lemons and sparkling water till sugar is dissolved.

4. 3. Add sliced lemons and chill.

5. 4. Add sparkling water and ice and serve.