Party Basement Punch
I love scrolling through real estate listings for Anchorage houses built in the 1950s, which is around the time both sets of my grandparents landed in Alaska. There’s something romantic about those ol...
Ingredients
SERVINGS: approximately 10 generous servings
- 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
Preparation
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.
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