Serves 8-12
1 bottle Prosecco or sparkling white wine, chilled
2 cups London dry gin, chilled
1 cup fresh-squeezed lemon juice, chilled
1/2 cup fresh-squeezed orange juice, chilled
3/4 cup granulated sugar
4 satsumas, sliced, peels of one set aside
6 small sprigs rosemary
1 lemon, sliced, to garnish
1/2 cup pomegranate seeds, to garnish
1. Make ahead: Fill square-block ice mold with a satsuma slice + rosemary sprig. Carefully fill with water and place in freezer. Freeze for at least 4 hours.
2. Make ahead: To make simple syrup, heat 3/4 cup sugar + 3/4 cup water over high heat until the pot reaches a bowl. Add satsuma peels and simmer until sugar dissolves. Carefully transfer to a mason jar. Chill in refrigerator.
3. In a large punch bowl, combine, gin, lemon and orange juice, and orange-infused simple syrup. When ready to serve, add ice cubes, fruit slices and pomegranate seeds to bowl. Then, pour prosecco and serve immediately.
