Best Blood Orange Punch Recipes

BLOOD ORANGE VAMPIRE PUNCH

Steps:

• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour.
• Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes.
• Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.

BLOOD ORANGE PUNCH

Steps:

• In a large punch bowl, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs.

BLOOD ORANGE PUNCH

Steps:

• Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.

BLOOD-ORANGE RUM PUNCH

Steps:

• Stir together all ingredients in a pitcher and serve over ice.

BLOOD ORANGE PUNCH WITH SPICED RUM

Steps:

• Add the dark and white rum, blood orange juice, orgeat, lemon juice and salt to a large pitcher, stirring to combine. Pour over ice-filled rocks glasses and garnish each glass with a lemon peel.
• To serve: Add dry ice pellets to a large, shallow platter. Put the glasses on the platter, surrounding each glass with the dry ice but being careful not to touch the pellets with your hands. Carefully serve the drinks on the platter.

BLOOD-ORANGE RUM PUNCH

Steps:

• Stir together all ingredients in a pitcher and serve over ice.
• Note: Blood-orange juice can be squeezed 1 day ahead and chilled, covered.

BRANDY AND BLOOD ORANGE PUNCH

Steps:

• 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.

BLOOD ORANGE-RUM PUNCH

Steps:

• In 3-quart container, stir together passion fruit juice, liqueur, rum and lime juice. Cover; refrigerate at least 2 hours.
• Stir in sparkling beverage. Pour mixture evenly into 10 highball glasses filled with ice. Garnish each with orange slice.

MULLED BLOOD-ORANGE PUNCH

Steps:

• Combine 2 cups blood-orange juice and spices in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool. Transfer to a container, cover, and refrigerate at least 12 hours and up to 1 day. Pour mulled juice through a fine sieve into a punch bowl; discard spices. Stir remaining 2 cups blood-orange juice and regular orange juice into mulled mixture and garnish with orange rounds. Serve as is or topped with sparkling wine, sparkling water, or vodka.

BLOOD ORANGE BERRY PUNCH

Steps:

• Mash raspberries; strain, reserving juice and discarding seeds. Just before serving, combine the raspberry juice, orange juice and pineapple juice in a punch bowl. Stir in ginger ale. Garnish with orange slices if desired.