Frozen Champagne Punch

Ponche Glace au Vin de Champagne

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Lemons
  • 2 Oranges
  • A Pound of Powdered White Sugar
  • A Pint of Water
  • ½ Pint of Champagne
  • ½ Gill of Brandy

Method

Extract all the juice from the Oranges and Lemons. Dissolve the sugar in boiling water, and when cold, add the juice. Freeze very hard for four or five minutes, and when firm add the liquors, turning long enough to mix well, then proceed to freeze as in Cardinal Punch. Serve in punch glasses.

The above recipe may be varied by adding any fruit juices in season, always, as in Strawberry Punch, putting in two dozen or more whole stemmed Berries for the above quantities of ingredients.