recipe written and developed by Kristina Domitrovich photos by Lindsay Pace
Prosecco and blood orange juice pair for a bright and bubbly punch.
Blood Orangeade Punch
4 cups blood orange juice, about 6 pounds of oranges
zest of one blood orange, strips
2 cups water
1/2 cup sugar
2-inch piece of ginger, peeled
2 bottles champagne or Prosecco
1/2 cup vodka (optional)
3 cups large ice cubes
In a pot over medium heat, bring the water and sugar to a simmer, and stir until the sugar is dissolved. Remove from heat, add ginger and zest, and let sit for 20 minutes. Pour through a fine-mesh sieve into a large pitcher.
Into the pitcher, strain the orange juice to remove any pulp; whisk to combine.
Store in the refrigerator until ready to serve. In a large punch bowl, add the ice, followed by juice, champagne and vodka, and stir until just combined. Ladle into glasses.