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,
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Kettle
- Measuring cup
- Mixing bowl
- Pitcher
- Freezer
- Freezer container
- Spoon
- Glass
Ingredients
- 6 Lemons
- 2 Oranges
- A Pound of Powdered White Sugar
- A Pint of Water
- ½ Pint of Champagne
- ½ Gill of Brandy
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Champagne Punch a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Champagne Punch Cocktail Recipe | How to Make the perfect Champagne Punch
cocktailwave.com
Champagne Punch Cocktail Recipe | How to Make the perfect Champagne Punch
cocktailwave.com
Champagne Fruit Punch Recipe: How to Make It
tasteofhome.com
Champagne Punch from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Sparkling Berry Champagne Punch
egusto.co
Champagne Cocktail Recipe
recipeland.com
Strawberry Champagne Punch Recipe
bettycrocker.com