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

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

Gallery

Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary

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

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.

    Advertisement
  • 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; fat 0g; protein 0.1g; carbohydrates 13.2g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 0mg; calcium 1mg.
Advertisement
Advertisement