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Mint Punch
Six sherbet glasses of lemon-water ice mixed with mint liqueur. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0889. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized egg-white equivalent instead of raw white; keep ice under safe cold handling and label retained alcohol. Limites : Finished frozen base volume, alcohol concentration, actual six-glass fill and texture after liqueur addition unmeasured.
Method
Steps
Step 1
For complete No.376 lemon-water ice, stir half pound sugar, quart lukewarm water, juice of three lemons, grated rind of one of those lemons and one pasteurized egg-white equivalent for the printed five minutes. Strain into freezer and freeze using broken ice and rock salt for the printed thirty-five-minute guide.
Step 2
Immediately before service, add two tablespoons mint liqueur to the finished lemon ice; mix evenly and divide into six sherbet glasses. Serve cold. Alcohol is a final cold addition and is retained.
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