Titanic's 1st Class Menu: Punch Romaine

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups crushed ice
  • 2
    cups champagne or 2 cups sparkling wine
  • 13
    cup fresh orange juice
  • 2
    tablespoons lemon juice
  • 2
    tablespoons white rum (optional)
  • orange peel, slivered (optional)
  • Simple Syrup (use 1 cup)
  • 2
    cups sugar
  • 1
    cup water
Advertisement

DIRECTIONS

  • Simple Syrup:
  • In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.
  • Makes 2 cups-Syrup can be stored in a sterilized container in the refrigerator for up to one month.
  • In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined.
  • Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.
Advertisement