CookEat Recipe
Punch Yvette
Softly frozen lemon water ice flavoured with Crème Yvette liqueur.
Method
Steps
Step 1
Measure one quart of prepared lemon water ice, keeping any plain excess separate. Put the measured ice in a clean ice-cream freezer and work it until soft enough to mix.
Step 2
While it is in the freezer, pour in the two tablespoons of Crème Yvette and continue freezing until evenly mixed and softly frozen. With a manual ice-and-salt freezer, keep the ice and rock salt outside the sealed food vessel.
Step 3
Serve immediately in dessert bowls.
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