CookEat Recipe
Punch au Curaçao
A light lemon water ice finished with clear Curaçao orange liqueur and served in sherbet glasses.
Method
Steps
Step 1
Mix half a pound of granulated sugar with one quart of lukewarm water in a bowl. Add the juice of three medium washed lemons, the finely grated yellow rind of one of those same lemons and one commercially pasteurized egg white suitable for uncooked dishes. Mix briskly with a wooden spoon for about five minutes.
Step 2
Strain through a clean fine-mesh strainer into an ice-cream maker. Freeze according to the equipment instructions, using the thirty-five-minute guide only as a starting point and continuing until the mixture is a firm water ice. If using an ice-and-salt churn, keep all salt and ice outside the sealed food vessel.
Step 3
When the lemon ice is ready, add two and a half tablespoons of clear Curaçao orange liqueur and mix well for one minute. Divide among six sherbet glasses and serve at once. The liqueur is added without cooking and retains alcohol.
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