Latnie B. Kesee, FMS
- 2 pint fresh strawberries
- 4 eggs, separated
- 5/8 cup sugar
- 2 cup half & half
- 1 cup milk
- 3/4 cup orange juice
- 1/2 tsp grated orange peel
- Red food coloring
- 1 cup heavy cream, whipped
Puree the strawberries in electric blender at high speed and strain through a fine sieve to remove seeds. Beat the egg yolks and 1/2 cup sugar in a large mixing bowl until fluffy. Blend in the half & half, milk, orange juice, orange peel, pureed strawberries and enough food coloring for desired tint. Beat egg whites until soft peaks form; add remaining sugar gradually and beat until stiff peaks form. Reserve several tablespoons meringue and whipped cream. Blend remaining meringue and whipped cream into strawberries. Mix and pour into 4 quart punch bowl. Spoon reserved meringue and whipped cream on top and swirl gently with a flat knife or spatula.
Makes 24 cups.
