CookEat Recipe
Orange Punch
A softly frozen orange and lemon punch made with fresh citrus juice, zest, sugar and water.
Method
Steps
Step 1
Wash the two oranges and two lemons under running water. Finely grate the coloured rind from one of the two oranges, keeping the bitter white pith out, then squeeze the juice from both oranges and both lemons.
Step 2
Put the half pound of granulated sugar in a basin with the quart of lukewarm water. Add all the citrus juice and the grated rind from the one orange. Stir briskly with a wooden spoon for five minutes, until the sugar has dissolved. Strain through a fine conical strainer into the clean inner canister of a small ice-cream freezer.
Step 3
Securely cover the inner canister. Surround it in the freezer tub with broken ice and rock salt, keeping the salty ice mixture entirely outside the covered canister. Operate the ice-cream freezer according to its instructions for about thirty-five minutes, until the punch is softly frozen. Wipe any salt water from the lid before opening. Divide the actual frozen batch among six sherbet glasses and serve immediately.
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