Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Recipe from Cooking Light

If the word "punch" makes you think of old-fashioned, too-sweet concoctions, this drink will be a revelation. Don't skip the oleo ­saccharum stage: The mix of oils and other citrus flavors that come from the muddling gives amazing body to the final drink.

Ingredients

  • 6 large lemons, divided
  • 2 cups cold water
  • 1/4 cup crystallized ginger, chopped
  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 3/4 cup sugar
  • 1 cup fresh lemon juice
  • 2 cups citrusy gin (such as Bluecoat)
  • 3/4 cup blood orange liqueur (such as Pür Likör Spice)
  • 1 (750-milliliter) bottle prosecco or other sparkling white wine, chilled
  • Rosemary sprigs (optional)

Preparation

Hands On: 15 Minutes
Total: 4 Hours, 45 Minutes

  1. 1. Carefully remove rind from lemons using a vegetable peeler, making sure to avoid white pith. Thinly slice rind from one lemon, and place in a Bundt pan. Add 2 cups water, ginger, apricots, and cran­berries, and freeze for 4 1/2 hours or until firm.
  2. 2. Place rinds from remaining 5 lemons and sugar in a medium bowl. Muddle rinds and sugar together using a muddler or wooden spoon, working sugar into rinds to release their oils. Cover and let sugar mixture stand at room temperature 1 1/2 hours.
  3. 3. Add juice to rind mixture; stir until sugar dissolves. Strain rind mixture through a sieve into a bowl; discard rinds. Stir in gin and blood orange liqueur; cover and chill at least 3 hours.
  4. 4. Unmold ice ring by dipping bottom half of Bundt pan into several inches of warm water for 5 to 10 seconds to loosen; repeat as necessary to release. Invert ice ring into a large bowl or punch bowl. Pour gin mixture over ice ring. Gradually add prosecco. Garnish with rosemary, if desired.
Kellie Thorn,
November 2013

Nutritional Information

  • Calories: 156
  • Fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 13.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 1mg