(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)