Citrus Punch
This citrus punch tastes sweet, tart, and boozy all at once with undertones of juniper, coriander, rosemary, and bay. It's just as good at your next party as it is for a simple brunch.
Servings: 12 servings
Equipment
- citrus juicer
- Medium Saucepan
- Fine-mesh Sieve
Ingredients
- 2 tablespoon juniper berries
- 1 teaspoon coriander seed
- 3 tablespoon chopped fresh rosemary
- 3 medium bay leaves
- 1 cup cold water
- ¾ cup honey
- ¼ cup lime juice (from about 2 limes)
- ¼ cup lemon juice (from about 1 lemon)
- 1 ½ cups orange juice (from about 4 oranges)
- 2 cups grapefruit juice (from about 3 grapefruit)
- 1 tablespoon orange flower water
- ¼ cup orange-flavored liqueur (such as Grand Marnier)
- 1 (750-ml) bottle sparkling white wine (such as cava or prosecco)
- ice (to serve)
Instructions
Make the herb decoction.
- Spoon the juniper berries, coriander seeds, rosemary, and bay into a saucepan, and then cover with cold water. Bring to a boil over high heat, and then immediately turn the heat down to medium-low and simmer, uncovered, until the liquid is reduced by half - about 15 minutes.
- Strain the liquid through a fine-mesh sieve into a small jar or pitcher, discarding the solids, and then stir in the honey until it dissolves completely. Allow the honey mixture to cool to room temperature.
Mixing the citrus.
- Pour the lime, lemon, orange, and grapefruit juices into a large pitcher. Stir in the reserved honey-mixture, and then add the orange flour water. Strain through a fine-mesh sieve into a punch bowl or serving pitcher.
Adding the alcohol.
- Pour the orange-flavored liqueur and the sparkling white wine into the citrus juices, and serve over ice.
