CookEat Recipe
Chocolate Punch
A frozen chocolate and lemon water punch made with sweet chocolate, sugar and a little vanilla.
Method
Steps
Step 1
Wash three medium lemons, finely grate the yellow rind of one and squeeze all three. Put the juice and grated rind in a saucepan with half a pound of granulated sugar, four ounces of grated sweet chocolate, one quart of lukewarm water and half a teaspoon of vanilla essence.
Step 2
Heat and stir briskly with a wooden spoon for about five minutes until the chocolate and sugar are blended. Remove from the heat, cool promptly and strain through a clean fine-mesh strainer into an ice-cream maker.
Step 3
Freeze for about thirty-five minutes as a guide, following the equipment instructions and continuing until the mixture is frozen and scoopable. Keep any external ice and rock salt out of the food. Divide among six sherbet glasses and serve.
Cooked it? Rate it.
Cooked 0 times