Recipe courtesy of Aaron May
Brandy and Blood Orange Punch
Getting reviews...
- Level: Easy
- Total: 25 min (plus freezing time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 165
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
Living in Paris, I fell in love with brandy and citrus cocktails. This punch is a riff on that, perfect for a party.
- Level: Easy
- Total: 25 min (plus freezing time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 165
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
Ingredients
Directions
- In a 4-quart bowl, arrange 1 sliced blood orange in concentric circles. Add the blackberries and cover with the orange juice and lemon lime soda. Place in the freezer overnight.
- In a punch bowl, add the ice block, blood orange juice, lime juice, lemon juice, brandy, raspberry or blackberry liqueur and peach schnapps. Pour in the seltzer. Ladle into rocks glasses or stemless wine glasses and serve chilled.
