Punch Romaine

• Punch
• 1 cup water
• 2 cups sugar
• 1 cup dry white wine
• 2 oranges, juice of
• 2 cups white rum, very well chilled
• slivered orange peel
• slivered lemon peel
• Italian meringue
• 1/4 cup water
• 3/4 cup granulated sugar
• 6 egg whites

1. Bring the water to a boil, then pour in thernsugar. Once the sugar is fully dissolved, removernfrom heat and set aside, allowing it to cool forrn15 minutes or so.
2. Combine the wine, champagne, sugar-andwaterrnmixture, and orange and lemon juicesrnin a large plastic pitcher that can go into the freezer. Chill the mixture until it is justrnbeginning to set, like a glace or sherbet. Addrnthe Italian meringue to it, and chill forrn1/2 hour more.
3. Pour the frozen mix into an individual dessertrncup, and drizzle white rum that has beenrnfreezer chilled over each mound. Decoraternwith a sliver of orange or lemon peel, and servernimmediately.
4. Dissolve sugar into water and cook until 250u0b0Frn(use a candy thermometer). Beat egg whitesrnwith a hand mixer until they form stiff peaks.rnPour sugar syrup into egg whites; increase speedrnof mixer, and beat until cooled.

water, sugar, white wine, oranges, white rum, orange peel, lemon peel, italian meringue, water, sugar, egg whites

Taken from food52.com/recipes/14967-punch-romaine (may not work)