Blood-Orange Punch

This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

  • Yield: Makes 8 cups
Blood-Orange Punch

Source: Martha Stewart Living, December 2005


  • 2 bottles (25 ounces each) blood-orange juice, chilled
  • 3 cans (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
  • 3 tablespoons fresh lime juice
  • 8 ounces light rum, such as Appletons
  • 5 dashes bitters
  • 1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen


  1. 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.


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