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  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
  Egg whites 2
  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.

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