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–+ servings
Two women in period-appropriate attire prepare a vintage-style Gilded Age lemon punch in an elegant, dining room setting, with one pouring champagne over a scoop of sorbet while the other holds a bottle of Canada Dry ginger ale next to bottles of Bacardi Gold rum and Courvoisier brandy and an open recipe book.
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Roman Punch (Gilded Age Frozen Lemon Punch)

Roman punch, also called punch à la Romaine, is the frozen lemon, rum and Champagne course that told Gilded Age dinner guests the host had spared no expense, and it takes 10 minutes of work and 45 minutes in the freezer.
Course Drinks
Cuisine American
Prep Time 10 minutes
Freezer Time 45 minutes
Servings 6 small cups

Ingredients

  • 2 cups good-quality lemon sorbet softened for 5 minutes
  • 3 tbsp. light or gold rum
  • 1 tbsp. brandy optional
  • 1 tsp. finely grated lemon zest
  • 3/4 cup chilled Champagne or dry sparkling wine
  • 3/4 cup gingerale for non alcoholic version

Instructions

  • Chill 6 small glasses in the freezer.
  • Stir the sorbet, rum, brandy and lemon zest together in a chilled bowl until smooth.
  • Cover and freeze 30 to 45 minutes, until it is a firm, spoonable slush. The alcohol keeps it from freezing solid.
  • Spoon about 1/3 cup into each glass.
  • At the table, pour about 2 tablespoons of Champagne over each one. Serve right away with a small spoon.

Notes

Make ahead: finish through step 3 up to a day ahead. If it sets too firm, let it stand 5 minutes and stir.
• Alcohol-free: skip the rum and brandy, and top with sparkling white grape juice or ginger ale.