Imperial Punch

Ponche a l’Imperial

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Ripe Pineapple
  • 4 Oranges
  • 2 Cupfuls of Sugar
  • The Zest of 2 Lemons, Finely Grated
  • A Pint of Equal Parts of Maraschino, Noyeau, Kirsch and Curacoa
  • A Grated Nutmeg
  • A Pint of Champagne
  • The Whites of 8 Eggs
  • 3 Pints of Water


Make a syrup of the water and the sugar. Peel and grate the Pineapple very fine. Grate the zest of two Lemons very fine, and mix with the Pineapple. Add the juices of the Oranges and the Lemons. Mix thoroughly, and pour over all the boiling syrup. Let it stand till cold. Then strain through a fine sieve into the ice cream freezer, pressing out all the juice of the Pineapple as you strain. Whip the whites of the eggs to a stiff froth, and add, mixing well. Add the Liqueurs, stir well, and then proceed to freeze as in preceding recipe. When you have detached the Frozen Punch from the sides and bottom of the freezer for the third time, add the Champagne. Continue freezing for several turns more and serve immediately in punch glasses.