CookEat Recipe
Strawberry Punch
Lemon water ice blended with strained preserved strawberries, kirsch and a little carmine colouring.
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 three lemons, the finely grated rind of one of those lemons and pasteurized egg white equivalent to one egg white. Use a commercially pasteurized product suitable for uncooked preparations.
Step 2
Mix briskly with a wooden spoon for five minutes.
Step 3
Strain through a fine strainer into a clean ice-cream freezer.
Step 4
Cover the freezer and surround its sealed vessel with broken ice mixed with rock salt, keeping the salt and bath water outside the food. Freeze briskly for about thirty-five minutes, continuing as needed until firm enough to spoon. Follow the operating instructions if using a modern ice-cream maker.
Step 5
Press half a pint of preserved strawberries through clean cheesecloth into a bowl, collecting the liquid and fruit that pass through.
Step 6
Stir two drops of food-grade liquid carmine colouring and one tablespoon of Swiss kirsch into the strained strawberry mixture.
Step 7
Add the strawberry mixture to the lemon ice in the freezer and mix thoroughly with a wooden spoon.
Step 8
Let rest for ten minutes in the freezer, keeping it cold.
Step 9
Divide between six sherbet glasses and serve promptly. The kirsch remains alcoholic.
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