Recipe by Dana McCauley
Punch Romaine was served after the 2nd entree as a palette cleanser on Titanic's 1st class dinner menu. Escoffier popularized this form of alcoholic ice which is similar to sorbet but has the consistency of a slushie. I really enjoyed this refreshing punch and will enjoy it even more come the summer when the weather is hot. ;) I'll warn you, it is a little boozy so for my dinner I will serve the white rum in little shot glasses on the side. This way people can add as little or as much rum as they desire. Enjoy!
Makes 8 servings
6 cups ice (crushed)
2 cups sparkling wine (champagne)
1 cup white wine
1/3 cup fresh orange juice
2 tbsps lemon juice
2 tbsps white rum (optional)
orange peel (slivered optional)
1 cup sugar
1/2 cup water
1. 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.
2. Makes 1 cup of syrup can be stored in a sterilized container in the refrigerator for up to one month.
3. 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.
4. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.