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By Auguste Escoffier
Prepare some Marquise Punch and when the wine is hot remove from the stove and sprinkle in 20 g (⅔ oz) of tea; cover and allow to infuse for 10 minutes.
Pass it through a fine strainer, add 1 peeled and sliced lemon, 1 peeled and sliced orange and 2 dl (7 fl oz or ⅞ U.S. cup) of warm Rum. Set alight, allow to cool and dilute to 15° on the saccharometer.
Freeze as for a Granité and serve in glasses.
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