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Punch Romaine with simple syrup recipe

List of Ingredients




6 cups crushed ice
1 cup simple syrup (recipe follows)
2 cups champagne or sparkling wine
1 cup white wine
1/3 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 tablespoons white rum, optional
Orange peel, slivered, optional

In a blender, combine the crushed ice, simple syrup, champagne, white wine, orange juice and lemon juice. Blend until mixture is well combined.

Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. Serve immediately.


Makes 8 servings, about 1 cup per serving without rum.


From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" by Rick Archbold and Dana McCauley (Madison Press, $24.95).




Recipe



SIMPLE SYRUP

2 cups sugar
1 cup water

In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is completely dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.


Makes 2 cups; analysis is based on 1 tablespoon.


Cook's note: Syrup can be stored in a sterilized container in the refrigerator for up to one month.


From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" by Rick Archbold and Dana McCauley (Madison Press, $24.95).