CookEat Recipe
Punch Stanley
Lemon water ice mixed with a cooled coffee and vanilla infusion, 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 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
Boil one ounce of ground coffee with two gills of water and half a vanilla pod, split in two, for ten minutes.
Step 6
Remove the coffee infusion from the heat and let it cool promptly in a clean vessel over ice water, keeping bath water out. Strain through clean cheesecloth into the freezer containing the lemon ice; discard the spent grounds and vanilla pod.
Step 7
Add one tablespoon of kirsch and one tablespoon of maraschino liqueur. Mix the complete punch thoroughly with a spatula.
Step 8
Divide between six sherbet glasses and serve promptly while frozen. The liqueurs remain alcoholic.
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