{"id":5230,"slug":"champagne-punch-sorbet","title":"Champagne punch (sorbet).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of water","one-half pint of champagne","one-half pound of sugar","juice of three lemons","juice of half an orange","Italian meringue made with the whites of three eggs"],"ingredients_norm":["water","champagne","sugar","juice of lemon","juice of half orange","italian meringue made with the whites of egg"],"steps":["Dissolve the sugar in the water, add the lemon and orange juice, strain and freeze.","When nearly frozen add the champagne, and finish.","Finally stir in an Italian meringue (see Italian meringue) made with the whites of three eggs, and serve in sherbet glasses."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w62:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"df521fa73ae5f13c53cb89d53a0b9fb94039b159bfd804e7de8a21347964a2f1","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/champagne-punch-sorbet"}