Champagne Punch (Sorbet)

Name: Champagne Punch (Sorbet)
Yield: 2 servings
Ingredients: one pint of water; one-half pint of champagne; one-half pound of sugar; the juice of three lemons; the juice of half an orange

From The Hotel St. Francis cook book, 1919

Serves 2

Serve in sherbet glasses.

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 127. The excerpt below is the record exactly as published.

Champagne punch (sorbet). One pint of water, one-half pint of cham- pagne, one-half pound of sugar, the juice of three lemons and the juice of half an orange

Cook this with the app: pantry check, scaling, and the assistant.