Roman Punch

Ponche a la Romaine

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Quart of Lemon Sherbet
  • ½ Pint of Champagne
  • ½ Pint of Jamaica Rum
  • A Gill of Maraschino
  • A Teaspoonful of Vanilla

Method

Make a lemon sherbet, and freeze it very hard. Then add the liquors slowly, and beat well. Turn into a freezer, pack and cover it well, and let it stand for four or five hours. The Punch will not freeze perfectly, on account of the alcohol. The correct way to serve it is in a rather liquid state, in glasses.

Or take half a pint of lemon juice, the zest of two lemons grated on sugar, one pint of Rum, one and a half pints of Brandy, two quarts of water and three pounds of sugar and freeze as above. This is a cheaper recipe.

Still another way is to take the juice of eight lemons and five oranges, three pints of sugar and three pints of water. Add one wineglassful of Jamaica Rum, and two of Champagne, and the whites of three eggs, beaten to a froth. Freeze and serve in glasses.