Crangerine Party Punch
Ingredients
- 2 cups sugar
- 2 cups water
- 12 roughly 5-inch sprigs fresh rosemary
- 5 12-ounce cans tangerine-flavored sparkling water, very cold
- 10 tablespoons unsweetened tart cranberry juice
- ½ cup fresh cranberries
- 1 good-sized mandarin orange, thinly sliced
Instructions
- A day ahead, prepare the rosemary simple syrup ice ring. Tie 9 sprigs of the rosemary into a bundle. In a pan over medium heat, dissolve 2 cups of sugar in 2 cups of water, add rosemary bundle, and heat until boiling. Allow to boil for about a minute, remove from heat, and let steep for 10 minutes. Tear the remaining rosemary into small sprigs. Toss them into the bottom of a Bundt pan and sprinkle the fresh cranberries on top. Remove the rosemary bundle from the simple syrup and pour the syrup into the Bundt pan. Place in a level spot in the freezer and freeze for at least 8 hours. Just before you plan to serve the punch, pour sparkling water and tart cranberry juice into the punch bowl. Remove ring from the freezer, set it in a sink of warm water briefly to loosen, and invert it gently into the punch bowl. Add sliced mandarin to the bowl, and serve.
