Louisiana Punch

Ponche a la Louisianaise

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Juice of a Large Louisiana Orange
  • The Juice of 4 Lemons
  • A Cupful

Method

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 free