Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kellie Thorn
Recipe by Cooking Light November 2013

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Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary test

hands-on:
15 mins
total:
4 hrs 45 mins
Yield:
Serves 18 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

156 calories; protein 0.1g; carbohydrates 13.2g; fiber 0.1g; calcium 1mg.
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