CookEat Recipe
Punch Andalouse
Orange and lemon water ice finished with Curaçao and served in serrated orange shells.
Method
Steps
Step 1
Halve three large oranges evenly. Scoop their pulp into a bowl and keep all six shells. Trim a small piece of skin from the underside of each shell so it stands without rolling, without cutting through the cup.
Step 2
Squeeze the orange pulp and collect its juice in a bowl. Add the juice of three lemons, half a pound of granulated sugar and one quart of lukewarm water.
Step 3
Mix briskly with a spatula for five minutes.
Step 4
Strain through clean cheesecloth into an ice-cream freezer.
Step 5
Cover the freezer and surround its sealed vessel with broken ice mixed with rock salt, keeping the bath outside the food. Freeze for about thirty minutes, continuing as needed until firm enough to spoon. Follow the operating instructions if using a modern ice-cream maker.
Step 6
When the ice is ready, stir two tablespoons of Curaçao liqueur lightly into the whole batch.
Step 7
Use a small knife to cut a serrated rim around each of the six orange shells.
Step 8
Fill the six orange shells evenly with the punch and arrange on a cold dish. Keep any punch that does not fit frozen for refills rather than overfilling the shells. Serve promptly; the Curaçao remains alcoholic.
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