(Air date: December 31, 2015. Source: Chef John Folse)
Prep Time: 30 Minutes Yields: 10 Cups
Comment: Blood oranges can be found in most upscale grocery stores during the late fall to early spring. The blood-red juice from this fruit is perfect as a base for holiday punch. For an extra festive touch, garnish with green herbs such as rosemary. You will need about 15 large oranges to get the appropriate amount of juice.
6 cups blood orange juice, freshly squeezed 3 cups water 1and 1/4 cups sugar 2 large rosemary sprigs 2 tsps chopped rosemary 1/2 cup sugar for garnish 10 small rosemary sprigs for garnish (optional)
In 2 ice cube trays, pour 2 and 1/2 cups of blood orange juice and freeze. Cover and chill remaining juice. In a saucepan, combine water, 1and 1/4 cups sugar and 2 rosemary sprigs, whisking constantly. Bring to a rolling boil, reduce heat to simmer and cook 10 minutes to form a simple syrup. Remove from heat and discard rosemary. Pour into a storage container and chill. When ready to serve, place frozen juice cubes, remaining orange juice, syrup and chopped rosemary in a blender or food processor (2 batches may be necessary). Chop 10-15 seconds or until slushy. Press rim of 10 champagne glasses in remaining sugar. Fill with punch and garnish with fresh rosemary sprigs.