Iced punch (Romanian punch)

Name: Iced punch (Romanian punch)
Total time: 3 h 20 min
Yield: about 4-6 glasses
Cuisine: Hungarian
Ingredients: 150 g sugar cubes (or granulated sugar); zest of 1 orange, rubbed off; water (enough to cover the sugar); juice of 1 orange; juice of 2 lemons; 2 dl dry white wine (e.g. Riesling); 1 dl water; 1 tbsp rum

Time: 3 hours 20 minutesabout 4-6 glassesapprox. 220 kcal / serving (estimated)approx. 1 g protein / serving

Iced punch (Romanian punch) (illustration)

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Method

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Pour enough water over the sugar and the rubbed-off orange zest to cover it, and cook until it forms small bubbles.
Let it cool completely, then stir in the orange and lemon juice.
Put in the freezer and rake with a fork occasionally, until it freezes into a sorbet-like texture.
Before serving, stir in the white wine, the water, and the rum.
Serve immediately in glasses, as a palate-cleansing course or a dessert.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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