Louisiana Punch

Ponche a la Louisianaise

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Juice of a Large Louisiana Orange
  • The Juice of 4 Lemons
  • A Cupful of Pulverized Sugar
  • ½ Pint of Water
  • A Gill of Kirsch
  • A Gill of Fine Rum
  • A Gill of Champagne


Put the sugar into a bowl and squeeze over the juices of the Orange and Lemons. Mix well till all the sugar is impregnated with the juices. Add a half pint of cold water, and then add the Kirsch, and stir for five or six minutes. Strain all through a fine sieve into the ice cream freezer. Then remove the sieve and pour into the freezer the Rum and Champagne. Coyer well, and let the mixture freeze for about five minutes. Then remove the cover and detach the mixture from the sides and bottom, and cover again and freeze. Serve in punch glasses.