Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

HOW-TO: ICE RING

Satsuma-Cranberry

Prosecco Punch

MAKES ABOUT 7 SERVINGS

This simple punch is a crowd-pleaser.

1 (750-ml) bottle prosecco,

chilled

4 cups fresh satsuma

or tangerine juice

½ cup unsweetened

cranberry juice

2 teaspoons orange bitters

Ice ring (See How-To)

Garnish: fresh rosemary sprigs

1. In a large punch bowl, combine
   prosecco, satsuma juice, cranberry
   juice, and bitters. Add ice ring.
   Serve immediately with a sprig
   of rosemary, if desired.

Arrange satsuma or tangerine
slices and fresh cranberries in
the bottom of a Bundt pan.

Add water to just cover fruit.

Freeze until firm. Add an

additional 1 inch of water;

freeze until firm.

To unmold, place pan in an inch

of hot water until sides begin to

loosen, 15 to 30 seconds. Invert,

and keep frozen until ready to use.