CookEat Recipe
American Punch
Orange and lemon water ice with claret, sparkling hard cider, kirsch and maraschino.
Method
Steps
Step 1
Put half a pound of granulated sugar and one quart of lukewarm water in a mixing bowl. Add the juice of two lemons and two oranges, plus the finely grated rind of one of those oranges.
Step 2
Mix briskly with a wooden spoon for five minutes, then strain through a fine strainer into a clean ice-cream freezer.
Step 3
Cover the freezer and surround its sealed vessel with broken ice mixed with rock salt, keeping salt and bath water outside the food. Freeze for about thirty-five minutes, until softly frozen, following the operating instructions if using a modern ice-cream maker.
Step 4
While the orange ice is in its freezer, add half a gill of red Bordeaux claret, half a gill of sparkling hard apple cider made by the traditional sparkling-wine method, one tablespoon of kirsch and one tablespoon of maraschino liqueur. Mix well with a spatula.
Step 5
Continue freezing for about fifteen minutes more, as needed for a spoonable frozen punch.
Step 6
Divide between six sherbet glasses and serve promptly. This punch remains alcoholic.
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