In time for your weekend plans we wanted to share a no-fail party punch recipe. Last fall, we were lucky to meet with the charming celebrity chef Bradley Odgen a James Beard Foundation award-winning chef and restauranteur who had just published his second cookbook, Holiday Dinners with Bradley Ogden.
One recipe that we have sampled and approved is the Winter Citrus Punch a spinoff of classic sangria and can be made up to three or four days in advance in big batches to share with a crowd at a party. While the official name is Winter Citrus Punch, it can be enjoyed anytime of the year.
Winter Citrus Punch With Spiced Pomegranate Ice
3 star anise, crushed
2 cups pomegranate juice, freshly squeezed
2 cups tangerine juice, freshly squeezed
8–10 peppermint leaves, plus sprigs for garnish
2 cups pineapple juice, freshly pressed
2 cups blood orange juice, freshly squeezed
2 cups orange juice, freshly squeezed
½ cup Meyer lemon juice, freshly squeezed
8 shots of rum or Cointreau (one per person) or sparkling wine or champagne to taste, optional
1 In a small noncorrosive pan, combine the pomegranate juice, star anise and peppermint leaves and heat to a high simmer. 2 Turn down the heat and steep for 15 minutes, then strain. 3 Pour into ice cube trays and freeze. 4 Combine the remaining juices and refrigerate until needed. 5 Place juice and frozen cubes in a large punch bowl with slices of fruit on top or serve in individual glasses over the frozen cubes of pomegranate ice. 6 Garnish with peppermint sprigs. 7 For holiday cheer, add desired spirit.