Roman Punch (Punch à la Romaine)
This classic sorbet variation, Punch à la Romaine, is made with dry white wine or champagne, with rum added just before serving.
Ingredients
sorbet base (made with dry white wine or champagne)
to taste
rum (added later)
3 oz (90 g)
Instructions
1
Make sorbet
Use dry white wine or champagne instead of juice to make the sorbet.
2
Add rum
Add rum after freezing, or drizzle it over the sorbet before serving.
