Cranberry Moscato Punch
- Yield: 16-20 servings
What’s an easy and elegant way to serve a crowd some festive drinks? Punch! And in the spirit of the trends of 2012, I would like to suggest serving up some Cranberry Moscato Punch as you usher in 2013!
Last year at the holidays I made a rosemary-citrus infused punch that was subtle and sweet, but also more work since it called for an extra rosemary simple syrup. This year I am opting for something a bit bolder (and easier) with cranberry juice, lemon, triple sec and the sparkling wine.
Want to make your cocktails just a touch more special? Try freezing cranberries, mint, lemon or other herbs in square ice cub trays. We use these Tovolo Perfect Cube Trays for our rosemary and cranberry ice cubes last year.
2 bottles Bartenura Moscato wine (or other sweet sparkling wine)
1 lemon, sliced
1 bag fresh cranberries
4 cups cranberry juice
1 cup orange juice
1/2 cup - 1 cup Triple Sec (or other orange flavored liqueur)
cranberry ice (optional)
mint for garnish
In a pitcher or large punch bowl combine moscato wine, cranberry juice, orange juice, fresh cranberries and lemon slices. Add triple sec and stir gently.
Serve over cranberry ice cubes, or regular ice cubes, and garnish with lemon slices and fresh mint.