4996 Bischoff

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Pour in a basin 1 bottle of Champagne and ½ dl (2 fl oz or ¼ U.S. cup) lime tea; add 1 orange cut in slices, half a lemon cut in very thin slices and sufficient syrup at 32° on the saccharometer to bring the liquid down to 18°. Leave in a cool place for 1 hour.

Strain the liquid through a fine strainer then freeze as for Granité and finish by adding 1 dl ( fl oz or ½ U.S. cup) of Brandy.

Serve in punch glasses.