Recipe: Romaine Punch

“The result is definitely ooh and aah inducing and reminds us of a super classy and refined frozen margarita or daiquiri – far from a bad thing.”


Villeroy & Boch Octavie Martini
Shown: Octavie Martini


Recipe: Punch Romaine

1.5 Cups Superfine Sugar
4 Lemons

Whites of Two Eggs
0.75 Cup Sugar
3 oz Water

8 oz Aged Rum
8 oz Champagne

Lemon Water Ice
Peel the lemons, taking as little of the pith as possible
Add the peels to a bowl and completely cover with the sugar, letting sit 1 hour
Add 1 cup of lemon juice (which 4 large lemons should produce) and stir to dissolve sugar
Strain out peels
Add enough water to make 1 quart of liquid
Freeze in an ice cream maker or pan until only partially frozen

Italian Meringue
Beat the 2 egg whites to stiff peaks, set aside
Combine the 0.75 cup sugar and 3 oz water in a sauce pan
Bring sugar mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar
Heat to “small ball” candy stage (use a candy thermometer for this), which is 236-238 degrees F
Remove syrup from heat and, in a very slow trickle, fold into beaten egg whites
Stir until all syrup is added and mixture is smooth

In an ice cream maker or chilled bowl, add meringue to lemon ice, stirring gently until combined
Just before serving, slowly add rum and champagne, stirring constantly
Mixtures should be thick and creamy but drinkable
Serve immediately (and we mean it)

Yield: 12 portions
Recipe provided by