Punch Romaine (iced punch & orange sorbet)

¼ litre/ ½ pint orange juice
150ml/¼ pint white wine
150ml/¼ pint champagne
orange sorbet of your choice
1 orange
brown sugar

For the punch, mix all three ingredients in a stainless steel mixing bowl. Place in the freezer and stir every 10/15 mins for 2½ hours or until semi-frozen (pouring consistency). In the meantime chill 6 martini glasses and place a ball of orange sorbet in the centre of the glass.  To garnish, peel the orange with a veg peeler (no pith), cut into fine strips and cook gently in brown sugar for 5/7 mins until lightly caramelised. Pour the iced orange punch into the martini glass and fill to cover the sorbet ball. Sprinkle with caramelised orange zest. Serve immediately.

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