Prosecco Winter Punch Recipe

That's unclear how it happened, but this site has been without a winter punch recipe for well over a decade. Punch is a lovely thing in theory. It's one of the most communal beverage experiences, with everyone ladling from the same bowl. A good bowl of Winter punch attracts people to a party and serves as the best kind of centrepiece.

It's a bad so many punches go off the rails because they're pretty, festive, and ready to drink. It's also amusing because, while I have strong feelings about punch, I never have a good response when folks ask for a winter punch recipe. So, I figured it was the perfect time of year to put one together that I'd be proud to share. I knew I wanted to do something creative.

Winter Punch

Here, you can use any citrus you prefer; we used a mixture of ⅔ cara cara orange juice and ⅓ grapefruit juice. The cara cara provided the lovely blush colour, but pink grapefruit can also be used. In terms of gin, I went with St. George Botanivore gin because of its green herbaceousness. And don't bother with the sparkling wine; something tasty but not very expensive would suffice.

Ingredients

• 1 750-ml bottle of prosecco
• 2 cups / 480 ml freshly squeezed citrus juice, strained
• 1 cup gin
• ½ cup rosemary simple syrup (below), or to taste*

• 1 - 2 tablespoons fresh ginger juice (grate peeled ginger and press through a strainer to collect the juice)

• Sparkling water to taste, 1-2 cups, or so
• A few rosemary sprigs
• Plenty of ice

Directions

• Combine the prosecco, citrus juice, and gin in a large mixing basin. From here, you'll construct and tweak the flavour balance. Taste after adding the majority of the ½ cup rosemary syrup and stirring well.

• If necessary, add extra. 1 tablespoon ginger juice, stirred in, tasted, and added more if needed. Dilute with sparkling water (your visitors will appreciate it!! ), swirl, taste, and adjust with more syrup or ginger juice as desired.

• Serve in a punch bowl with plenty of ice and a few rosemary sprigs, keeping in mind that the ice will further dilute the punch over time. Depending on how many people you're serving, this dish can easily be doubled or quadrupled.

• In a small saucepan, combine 1 cup water, ½ cup sugar, and 2 teaspoons fresh rosemary needles to produce rosemary simple syrup. Bring to a low boil for 3-5 minutes, or until the sugar has dissolved.

• Remove from the heat and set aside for 10 minutes to infuse. Strain into a jar and keep it there until you're ready to use it. Honey can also be substituted for the sugar.

Note: If you wish to make a hot punch ahead of time, prepare it up until the point of adding the spirits, then chill it. Bring the mixture back to a simmer when ready to serve, and add the spirits immediately before serving. Use a Crockpot set on low to keep the punch warm while serving. Don't forget about the toppings.

Punch is a generic word for a variety of non-alcoholic and alcoholic drinks that typically contain fruits or fruit juice. Punch is traditionally served in large, broad bowls known as punch bowls at gatherings.

Enjoy and try this Winter Punch recipe and let us know in the comments below if you have any questions about the recipe.

Winter punch recipe

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Prep Time 10 mins

Ingredients

  

• 1 750- ml bottle of prosecco
• 2 cups / 480 ml freshly squeezed citrus juice strained
• 1 cup gin
• ½ cup rosemary simple syrup below, or to taste*
• 1 - 2 tablespoons fresh ginger juice grate peeled ginger and press through a strainer to collect the juice
• sparkling water to taste 1-2 cups, or so
• a few rosemary sprigs
• plenty of ice

Instructions

 

• In a large bowl combine the prosecco, citrus juice, and gin. You'll build and adjust the flavor balance from here. Add most of the ½ cup rosemary syrup, stir well, and taste.
• Add more if needed. Stir in 1 tablespoon of the ginger juice, stir, taste, and add more if needed. Dilute with sparkling water (your guests will thank you!!), stir, taste again and adjust with more syrup or ginger juice if you like.
• Serve in a punch bowl with plenty of ice, and a few rosemary sprigs, keeping in mind that the ice will dilute the punch more over time. This recipe is easily doubled or tripled depending on how many people you're serving.
• *To make rosemary simple syrup: 1 cup of water, ½ cup sugar, 2 tablespoons of fresh rosemary needles in a small saucepan. Bring to a simmer for 3-5 minutes, or long enough for the sugar to dissolve.
• Remove from heat and let infuse for 10 minutes. Strain into a jar until ready to use. You can also use honey in place of the sugar.

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