Blood Orange Prosecco Punch

What better way to start a holiday dinner than with this bubbly punch?

Blood Orange Prosecco Punch
Yields: 8-12 servings
  • 1 cup fresh blood orange juice, chilled (about 8 oranges)
  • ½ cup vodka, chilled
  • Rosemary Syrup (recipe follows)
  • 1 (750-ml) bottle prosecco, chilled
  • Garnish: fresh rosemary, blood orange slices
Rosemary Syrup
  • ¼ cup sugar
  • ¼ cup water
  • ½ cup loosely packed rosemary (cut into small sections)
  1. In a pitcher, stir together juice, vodka, and Rosemary Syrup. Cover and refrigerate until ready to serve.
  2. Add prosecco, and serve immediately. Garnish glasses with rosemary and blood orange, if desired.
Rosemary Syrup
  1. In a small saucepan, bring sugar and ¼ cup water to a boil over high heat, stirring frequently, until sugar is dissolved, 2 to 3 minutes. Stir in rosemary; let steep for 15 minutes. Strain through a fine-mesh sieve, discarding solids, and let cool completely. Cover and refrigerate until ready to use.