Punch Water Ice, Alia JRomana, or Spongato
Ingredients
Directions
Mix the base
Mix rum or liqueur with lemonade in equal proportions.
For Spongato, freeze the mixture more and add meringue paste.
To make liquid ice, use 12 ounces of fruit juice and add rum to taste.
Freeze
Freeze the mixture until solid.
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.
Explore the science
What each ingredient does
- Rum or liqueur
- Alcohol lowers the freezing point, keeping the ice softer and less rock-hard.
- Lemonade
- Adds sweetness and acidity, and its sugar also lowers the freezing point.
- Meringue paste
- Adds air and a light, foamy texture to the frozen Spongato mixture.
- Fruit juice
- Provides flavor and natural sugar for the liquid ice.
The step that matters
Freezing the mixture until solid. Alcohol and sugar lower the freezing point, so the mixture freezes slowly and may stay slushy. Freezing it longer, as the Spongato step says, gives firmer ice.
“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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