Punch à la Romaine
A classic frozen champagne punch with citrus, egg whites, and optional rum. This elegant frozen cocktail was popular in Victorian-era dining and is traditionally served in colored wine glasses.
Ingredients
- 8 whole Limes, juiced (Use juicy limes)
- 4 whole Lemons or oranges, juiced (Choose either lemons or oranges)
- 2 cups Granulated sugar (Original called for 2 pounds loaf sugar)
- 10 large Egg whites, fresh (Use pasteurized egg whites if concerned about raw eggs)
- 2 quarts Champagne, chilled (About 2 standard bottles (750ml each))
- 8 cups Crushed ice (For freezing the mixture)
- 0.5 cup White or dark rum (Optional, but considered an improvement)
More recipes using Champagne
Instructions
- 1Squeeze the juice from 8 limes and 4 lemons or oranges. Strain the juice through a fine-mesh strainer or cheesecloth to remove pulp and seeds.
- 2Add the sugar to the strained citrus juice and stir vigorously until the sugar is completely dissolved.
- 3In a separate clean bowl, beat the egg whites until they form a light, frothy foam (not stiff peaks, just frothy).
- 4Gradually fold the beaten egg whites into the sugared citrus juice, mixing gently but thoroughly to combine.
- 5Pour the mixture into a metal bowl or container. Place this container in a larger bowl or tub filled with crushed ice. Stir the mixture frequently (every 5-10 minutes) until it becomes slushy and partially frozen, about 45 minutes to 1 hour.
- 6While the citrus mixture is freezing, chill the champagne thoroughly in the refrigerator or in an ice bucket.
- 7When ready to serve, add the chilled champagne to the frozen citrus mixture. If using, add the rum at this point. Mix everything together well until combined. Serve immediately in chilled wine glasses (traditionally green or amber-colored hock glasses).
