- 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)
- calories 156
- fat 0.0 g
- protein 0.1 g
- carbohydrate 13.2 g
- fiber 0.1 g
- cholesterol 0.0 mg
- iron 0.0 mg
- sodium 0.0 mg
- calcium 1 mg
How to Make It
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.
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.
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.
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.