Punch Romaine

Name: Punch Romaine
Ingredients: Punch; 1 cup water; 2 cups sugar; 1 cup dry white wine; 2 oranges, juice of; 2 cups white rum, very well chilled; slivered orange peel; slivered lemon peel; Italian meringue; 1/4 cup water; 3/4 cup granulated sugar; 6 egg whites

12 ingredients

4 steps

Ingredients

Punch
1 cup water
2 cups sugar
1 cup dry white wine
2 oranges, juice of
2 cups white rum, very well chilled
slivered orange peel
slivered lemon peel
Italian meringue
1/4 cup water
3/4 cup granulated sugar
6 egg whites

Directions

1

Bring the water to a boil, then pour in the sugar. Once the sugar is fully dissolved, remove from heat and set aside, allowing it to cool for 15 minutes or so.
2

Combine the wine, champagne, sugar-andwater mixture, and orange and lemon juices in a large plastic pitcher that can go into the freezer. Chill the mixture until it is just beginning to set, like a glace or sherbet. Add the Italian meringue to it, and chill for 1/2 hour more.
3

Pour the frozen mix into an individual dessert cup, and drizzle white rum that has been freezer chilled over each mound. Decorate with a sliver of orange or lemon peel, and serve immediately.
4

Dissolve sugar into water and cook until 250°F (use a candy thermometer). Beat egg whites with a hand mixer until they form stiff peaks. Pour sugar syrup into egg whites; increase speed of mixer, and beat until cooled.