CookEat Recipe
Anisette Punch
Lemon water ice finished with anisette liqueur and served in sherbet glasses.
Method
Steps
Step 1
Put half a pound of granulated sugar and one quart of lukewarm water in a mixing bowl. Add the juice of three lemons, the finely grated rind of one of those lemons and pasteurized egg white equivalent to one egg white. Use a commercially pasteurized product suitable for uncooked preparations.
Step 2
Mix briskly with a wooden spoon for five minutes.
Step 3
Strain through a fine strainer into a clean ice-cream freezer.
Step 4
Cover the freezer and surround its sealed vessel with broken ice mixed with rock salt, keeping the salt and bath water outside the food. Freeze briskly for about thirty-five minutes, continuing as needed until firm enough to spoon. Follow the operating instructions if using a modern ice-cream maker.
Step 5
Stir two tablespoons of anisette liqueur thoroughly into the lemon ice while it is still in the freezer.
Step 6
Divide between six sherbet glasses and serve promptly. The liqueur remains alcoholic.
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