Wow guests with a delicious party punch topped with an eye-catching ice ring.
Satsuma-Cranberry Prosecco Punch
Serves: about 7
Ingredients
- 1 (750-ml)bottle prosecco, chilled
- 4 cups fresh satsuma juice
- 1⁄2 cup unsweetened cranberry juice
- 2 teaspoons orange bitters
- Ice ring (see how-to)
- Garnish: fresh rosemary sprigs
Instructions
- In a large punch bowl, combine prosecco, satsuma juice, cranberry juice, and bitters. Add ice ring. Garnish with rosemary, if desired, and serve immediately.
Ice Ring How To:
- Add Fruit: Arrange satsuma slices and fresh cranberries in the bottom of a Bundt pan.
2. Add Water & Freeze: Add water to just cover fruit. Freeze until firm. Add an additional 1 inch of water; freeze until firm.
3. Unmold: Place pan in 1 inch of hot water until sides begin to loosen, 15 to 30 seconds. Invert, and keep frozen until ready to use.
The post Satsuma-Cranberry Prosecco Punch first appeared on Paula Deen Magazine.