COMMENT:
Blood oranges may be found in most upscale grocery stores during
the late fall to early spring. The blood-red juice from these oranges
is perfect as a base for holiday punch. When garnished with a bright
green herb, it shouts Christmas!
INGREDIENTS:
- 6 cups blood orange juice, freshly squeezed (15 large blood
oranges)
- 3 cups water
- 1 1/4 cups sugar
- 2 large sprigs fresh rosemary
- 2 tsps fresh rosemary, finely chopped
- 1/2 cup sparkling white sugar
- 10 small sprigs fresh rosemary for garnish
METHOD:
In 2 ice cube trays, pour 2 1/2 cups of blood orange juice and freeze
until firm. Cover and chill remaining juice. In a saucepan, combine
water, sugar and rosemary sprigs. Whisking constantly, bring to
a rolling boil. Reduce heat, simmer and cook 10 minutes to form
a rosemary simple syrup. Remove from heat and discard rosemary.
Pour into a storage container and chill. When ready to serve, process
frozen juice cubes with remaining orange juice, simple syrup and
rosemary in a homestyle blender or food processor (2 batches may
be necessary). Chop for 10 to 15 seconds or until slushy. Press
the rim of 10 Champagne glasses in sparkling sugar as you would
a daiquiri. Fill with punch mix and garnish with fresh rosemary
sprigs. |
