CookEat Recipe
Roman Frozen Punch
Citrus sorbet lightened with vanilla meringue and finished with rum.
Method
Steps
Step 1
Gather the ingredients: 450 g caster sugar, divided into 250 g and 200 g; 500 ml water, divided into 400 ml and 100 ml; 2 oranges; 2 lemons; 2 pasteurized egg whites, suitable for whipping; 30 ml rum; 1 teaspoon vanilla extract.
Step 2
Wash the citrus. Remove a few thin strips of orange and lemon zest without the white pith, then squeeze and strain the juice of all four fruits. Boil 250 g sugar with 400 ml water and the zest for 5–6 minutes. Remove from the heat, add the citrus juices and strain through a clean food-safe cloth, discarding the zest. Cool promptly over an ice-water bath and refrigerate within 2 hours. Cover and chill at 4°C or colder for about 2–3 hours until thoroughly cold. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, working in batches if needed for its capacity. Keep the sorbet covered in the freezer at −18°C while preparing the meringue.
Step 3
Put the remaining 200 g sugar and 100 ml water in a small saucepan with the vanilla. Dissolve gently, then boil to the thread stage: a little syrup dropped onto a cold plate should remain rounded and, once fully cooled, draw a thread between two spoons. Use utensils to test; never touch hot syrup.
Step 4
As the syrup approaches this stage, whisk the pasteurized whites to stiff peaks in a clean heatproof bowl. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl, avoiding the whisk. Beat until smooth, expanded and cool. Pasteurized whites are required because the syrup alone is not a verified cooking step for the whites.
Step 5
Fold the cooled meringue evenly into the prepared sorbet. If softened during mixing, cover and return briefly to the freezer until lightly frozen but spoonable. Just before serving, stir in the rum and divide among six small glasses. Serve immediately; it contains alcohol. Keep any remainder covered and frozen.
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