This Prosecco punch has a delicious fruit (pineapple, lime, cherry) flavor and a holiday-perfect red color. Timing note: You’ll need to start this recipe one day ahead.
- 1 3 1/2- to 33/4-pound pineapple, peeled, cored, cut into 1-inch pieces
- 2 cups brandy
- 1/2 cup sugar
- 2 oranges
- 1/2 cup boiling water
- 1/2 cup fresh lime juice
- 1/2 cup tawny Port (such as Quinta do Infantado)
- 1/4 cup maraschino liqueur (such as Luxardo)
- Large block of ice with orange slices and lime slices
- 2 cups chilled Prosecco or other sparkling wine
- 1 cup (or more) chilled sparkling water (optional)
Ingredient InfoLuxardo maraschino liqueur is available at well-stocked liquor stores and from bevmo.com.
To Make Ice RingLayer orange and lime slices in the bottom of a Bundt pan. To keep the fruit slices from floating to the top, weigh them down with a few handfuls of ice cubes. Fill the pan with water and freeze overnight.
Place pineapple pieces in large bowl. Pour brandy over; cover and let pineapple soak at room temperature at least 10 hours or overnight.
Place sugar in medium metal bowl. Using vegetable peeler, remove peel from oranges in strips (orange part only). Add orange peel to sugar and mash with muddler or handle of wooden spoon until sugar is soft and moist and turns light orange color, about 3 minutes. Add 1/2 cup boiling water and stir until sugar dissolves. Strain mixture, reserving orange syrup. Discard orange peel.
Strain pineapple mixture into large bowl, reserving brandy. Discard pineapple. Add 1/4 cup reserved orange syrup, lime juice, Port, and maraschino liqueur to brandy. Cover and chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
Just before serving, transfer punch mixture to punch bowl; add block of ice to bowl. Stir in Prosecco. Add 1 cup (or more) sparkling water, if desired, and serve.