Roman Punch

Ponche a la Romaine

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Lemon Sherbet
  • ½ Pint of Champagne
  • ½ Pint


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