Frozen Champagne Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Extract all the juice from the Oranges and Lemons. Dissolve the sugar in boiling water, and when cold, add the juice. Freeze very hard for four or five minutes,
Ingredients
- 6 Lemons
- 2 Oranges
- A Pound of Powdered White Sugar
- A Pint of Water
- ½ Pint of Champagne
- ½ Gill of Brandy
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