Blood Orange Holiday Punch

Use the ruby red citrus for an unforgettable sip.

Blood Orange Holiday Punch

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
30 mins
Total Time:
30 mins

Winter is citrus season, and this make-ahead holiday punch is a celebration of all the varieties and colors of fruit that bounty brings. Vibrant, ruby-red blood orange juice makes this punch extra special, but if you can’t find them, substitute cara cara or navel oranges. (You may just need to add a little more lime juice since they’re typically sweeter than blood oranges.)

Get ahead of your party prep by mixing the ingredients up to the prosecco the night before. Serve it in a pretty punch bowl, and float whatever kind of citrus you’d like—including kumquats, limes, lemons, oranges, and grapefruits—on top with sprigs of thyme and star anise for an impressive-looking presentation.

Blood Orange Punch

Caitlin Bensel; Food Styling: Torie Cox


  • 1 ½ cups vodka

  • ¾ cup Maraschino liquor, such as Luxardo

  • 3 cups blood orange juice (from about 12 blood oranges)

  • 1 cup freshly-squeezed lime juice (from about 12 limes)

  • 1 750-ml bottle prosecco (or other dry, sparkling wine), chilled

  • Garnish: Citrus wheels such as oranges, lemons, limes, and oranges

  • Garnish: Thyme sprigs (optional)

  • Garnish: Star anise (optional)


  1. Combine the vodka, Maraschino liquor, blood orange juice, and lime juice in a large pitcher, and refrigerate for about an hour. When ready to serve, pour the mixture into a punch bowl. Add the prosecco, and garnish with an assortment of citrus wheels, thyme sprigs, and star anise.

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