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Blood Orange Punch

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

  • Servings: 10
  • 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.

Cook's Note

Freeze blood orange wedges, and float them in the punch to keep it cold without diluting it.

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