Holiday Citrus Punch
 
Makes 9 Cups
Ingredients
  • ½ cup sugar
  • ½ cup water
  • 2 (4- to 6-inch) sprigs fresh rosemary
  • 1 (750-ml) bottle prosecco
  • 2 cups chilled fresh blood orange juice, strained
  • 2 cups chilled unsweetened cranberry juice
  • 2 cups chilled orange sparkling water or Italian soda
  • 1 cup satsuma rum liqueur*
  • Cranberry Ice Ring (recipe follows)
  • Garnish: fresh cranberries, orange slices, fresh rosemary
Instructions
  1. In a small saucepan, combine sugar and ½ cup water; bring to a boil over medium heat, stirring frequently. Add rosemary sprigs, and remove from heat. Let cool completely. Strain mixture through a fine-mesh sieve. Cover and refrigerate for 8 hours or up to 1 week.
  2. In a large punch bowl, stir together rosemary syrup, prosecco, orange juice, cranberry juice, sparkling water or soda, and liqueur until combined. Place Cranberry Ice Ring in center of bowl. Garnish with cranberries, orange slices, and rosemary, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/holiday-citrus-punch/