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
- 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.