Ingredients:
Instructions:
Chop the ginger into 1-inch pieces. Place in a heavy saucepan with 8 cups of cold water. Slowly bring to a boil over medium-high heat, then reduce the heat to medium low and simmer for 20 minutes. Remove the gingered water from the heat, add the honey and lemon juice and stir. Cool completely in the refrigerator. Before juicing the blood oranges, scrub them well with a vegetable brush, then take a single-hole citrus zester and cut one continuous, unbroken strip of zest from each orange in a spiral. Cut the strips into twelve 8-inch strips and set aside. Juice the oranges to yield 2 cups, then strain and chill. Strain the chilled ginger mixture into the orange juice. Add the bourbon, if desired, and chill in a punch bowl with a blood orange & pomegranate ice ring. Garnish each cup with a candied-orange swizzle stick and serve.
Ingredients:
Instructions:
Measure the opening of the punch bowl and select a ring mold that is neither too large for the bowl nor too small to chill the punch. Slice the blood orange into paper-thin rounds, then cut the rounds into sixths and set aside. Remove the seeds from half a pomegrante. Sprinkle the seeds on the bottom of the ring mold, then arrange the orange sections on top of the seeds. Carefully fill the ring mold with cold water and freeze until solid. To unmold, dip the ring in a large bowl of tepid water, touching only the outside of the mold. Turn the mold over and remove the ice ring, then place in a filled punch bowl.
Ingredients:
Instructions:
Combine 1 cup sugar and 1 cup water in a heavy saucepan. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce the heat to medium low, then add the orange strips and simmer for 25 minutes, until slightly translucent. Remove from the heat. Remove the strips of zest, one piece at a time from the cooking liquid and allow them to cool to the touch. Twist each strip in a corkscrew shape around a skewer. The ends of the zest should stay in place or just loosen slightly. Place on a baking rack and allow to dry until stiff, about 6 to 8 hours. Gently lossen the zest from a skewer. On a plate, roll the zest in the sugar and serve with ginger and blood-orange punch.