|Sugar||1 1⁄4 Cup (20 tbs)|
|White wine||3 Cup (48 tbs)|
|Grated lemon rind||3 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Teaspoon|
|Bottled aromatic bitters||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
1. Combine 1 cup of the sugar, wine, lemon rind and juice, corn syrup and bitters in a large bowl; stir until sugar dissolves. Chill several hours or until frosty-cold.
2. Just before serving, beat egg whites until foamy-white in a small bowl; beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
3. Beat milk and cream into wine mixture until frothy; pour into a punch bowl. Spoon meringue in small puffs on top. Serve in punch cups, floating meringue on each.