Blood Orange and Rosemary Daiquiri
PREP TIME: 30 Minutes
MAKES: 10 Cups

Blood oranges may be found in most upscale grocery stores during the late fall to early spring. The blood-red juice from these oranges is perfect as a base for holiday punch. When garnished with a bright green herb, it shouts Christmas!


  • 6 cups blood orange juice, freshly squeezed (15 large blood oranges)
  • 3 cups water
  • 1 1/4 cups sugar
  • 2 large sprigs fresh rosemary
  • 2 tsps fresh rosemary, finely chopped
  • 1/2 cup sparkling white sugar
  • 10 small sprigs fresh rosemary for garnish

In 2 ice cube trays, pour 2 1/2 cups of blood orange juice and freeze until firm. Cover and chill remaining juice. In a saucepan, combine water, sugar and rosemary sprigs. Whisking constantly, bring to a rolling boil. Reduce heat, simmer and cook 10 minutes to form a rosemary simple syrup. Remove from heat and discard rosemary. Pour into a storage container and chill. When ready to serve, process frozen juice cubes with remaining orange juice, simple syrup and rosemary in a homestyle blender or food processor (2 batches may be necessary). Chop for 10 to 15 seconds or until slushy. Press the rim of 10 Champagne glasses in sparkling sugar as you would a daiquiri. Fill with punch mix and garnish with fresh rosemary sprigs.

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