First Class Dinner Sixth Course – Sorbet Punch Romaine
with it: Red Bordeaux
1. for the punch, grate the peel from the oranges as well as the lemons and squeeze the juice.
Bring the red wine, orange juice, juice of one lemon, half of the cinnamon stick and the cloves to a boil and remove from heat.
Sweeten with lime honey, add Cointreau, pour off and leave to cool.
In the meantime, bring the powdered sugar and water to the boil and cool. Dip the rim of the champagne cups in it for a few millimeters and place them on the spot in granulated sugar to create a sugar rim. 5.
Place a scoop of lemon sorbet in each champagne bowl and pour the cold punch evenly over the scoop.
Finally, top with champagne and garnish with fresh lemon balm.
Our tip: Use high-quality red wine for an especially fine taste!