CookEat Recipe
Frozen Cardinal Punch
A raspberry-citrus frozen punch with small amounts of kirsch and maraschino, served in six glasses.
Method
Steps
Step 1
In a clean bowl combine the sugar, finely grated rind of half a sound lemon, juice of three medium lemons and juice of half an orange. Stir in approximately 120 mL raspberry syrup and 710 mL lukewarm water.
Step 2
Add the kirsch and maraschino and stir with a clean spoon for the printed three minutes, until the sugar is dissolved. Leave out the optional unidentified vegetable carmine. Strain the liquid into a clean container.
Step 3
Chill and churn or freeze the strained mixture using the freezing method referenced by vanilla ice cream No. 42, but without adding any of No. 42’s milk, cream, eggs or vanilla. Continue until evenly frozen and spoonable; the book gives no punch-specific time.
Step 4
Spoon the frozen punch into six clean punch glasses and serve promptly as an alcoholic frozen drink.
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