Home › The Waldorf Kitchen › Kirsch Punch

Kirsch Punch

Put in a dish one-fourth pound of powdered sugar with one pint of cold water, grate in the rind of a small lemon, squeezing in the juice of one and one-half good-sized ones, and beat well together with the spatula for five minutes; add one gill of kirsch, mix a little more, and strain through a sieve into a freezer. Place the lid on and lay it in an ice-tub, filling the freezer all around with broken ice mixed slightly with rock salt, and turn the handle as briskly as possible for two minutes. Lift up the lid and with a wooden spoon detach the punch from the sides and bottom of the freezer. Re-cover it and turn the handle briskly for three minutes more; uncover again and detach the punch the same as before, being careful that no ice or salt drops in. Put the lid on and repeat the same operation three times more. When ready, serve in half a dozen small punch glasses.