CookEat Recipe
Claret Punch
Frozen lemon-water ice combined with claret, raspberry syrup, cinnamon and kirsch. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2012. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use selected pasteurized white for No376 and chilled alcohol service, maintain freezer cold chain and disclose alcohol. Limites : No376 finished ice volume, syrup concentration and final drink portion count unknown.
Method
Steps
Step 1
Make No376 lemon ice ONCE. Mix No376 sugar, lukewarm water, juice from three lemons, rind from one and selected pasteurized egg white for five minutes; strain and churn in sealed ice-cream freezer with external ice/rock salt for printed thirty-five-minute guide. Measure actual lemon-water ice before punch additions. Add measured one gill each claret and raspberry syrup, saltspoon cinnamon and two tablespoons kirsch to actual prepared lemon-water ice.
Step 2
Strain into clean ice-cream freezer, refreeze by the same parent sealed ice/rock-salt method and serve measured output cold.
Cooked it? Rate it.
Cooked 0 times