Roman Punch
Ingredients
Directions
Combine one gallon of water, one pint of wine, half a pint of French brandy, one pint of old rum, one pound of sugar, the rind of four lemons, and the juice of two lemons.
Freeze.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar (in the method)
- Adds sweetness and softens the sharpness of the citrus and spirits.
- Lemon juice
- Adds acidity that brightens the punch and balances the sweetness.
- French brandy (in the method)
- Adds aroma and warmth from its spirit and fruity notes.
- Old rum (in the method)
- Adds depth of flavour and body to the punch.
The step that matters
Freeze. Freezing dilutes the mixture and turns it into a slushy texture as ice crystals form. Freezing too long or too little changes the texture, so check it while it is partly frozen.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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