Roman Punch
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- dl water
- count oranges
- count lemons
- count egg whites
- small glass rum
- vanilla
Instructions
- Make a citrus syrup: boil 250 g sugar in 4 dl water with peel, add orange and lemon juice off the heat, strain, and freeze.
- Boil remaining 200 g sugar with vanilla in 1 dl water to the thread stage.
- Pour the hot syrup over stiffly beaten egg whites, whisking, to make an Italian-meringue paste; cool.
- Fold the meringue into the frozen citrus ice; add rum just before serving.