I do not know where I found this recipe, but got such rave reviews the first time I served it that it has become my “go to” holiday punch. It is easy, refreshing and elegant. I usually put a few champagne glasses out with the sprigs of rosemary and cranberries, some with the punch and some to be filled. It’s quite festive.
If you would like an alcohol-free version, just use 7-up instead of the alcohol.
1 bottle (64 oz) white cranberry-peach juice, chilled and divided
¼ c. sugar
4 sprigs of fresh rosemary
1 bottle (750 ml) prosecco, chilled
½ vodka, chilled
Garnish: fresh rosemary sprigs, fresh cranberries
Combine 1 c. juice cocktail, sugar and rosemary sprigs in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to a simmer for 10 minutes, stirring until the sugar dissolves.
Strain the syrup, discard the solids. Let the syrup completely cool. (Can be made the day ahead and refrigerated.)
Wash cranberries, then slide three on the bottom of a sprig of rosemary. You must remove the leaves in the area you slide the cranberries on the sprig. If the stem of rosemary is soft, use a toothpick to get a hole started in the cranberries. (These can be made the night before and stored in a sealable sandwich bag).
In a punch bowl, combine the rosemary syrup, prosecco, vodka, and remaining juice. Serve immediately. Garnish individual champagne glasses with sprigs of rosemary and cranberries.