Blood Orange Prosecco Punch Cocktail Recipe
I use fresh blood oranges, crisp Prosecco, and a few simple tools to make this bright and bubbly punch. Every step is straightforward, from gathering equipment to mixing the ingredients.
Equipment
- Large glass pitcher or punch bowl
- Long cocktail spoon or stirrer
- Measuring cup
- Citrus juicer
- Small knife
- Cutting Board
- Serving glasses or champagne flutes
- Ice cube tray (optional, for serving over ice)
- Strainer (if you want to remove pulp or seeds)
Ingredients
- 1 bottle 750 ml chilled Prosecco
- 1 cup fresh blood orange juice about 3–4 blood oranges
- 1/2 cup orange liqueur like Cointreau, Grand Marnier, or Triple Sec
- 1/4 cup simple syrup adjust to taste
- 1 cup club soda or sparkling water optional for lighter punch
- 1 blood orange sliced into rounds (for garnish)
- 1/4 cup pomegranate seeds optional garnish
- Fresh mint sprigs optional garnish
- Ice cubes for serving
Instructions
- Juice the blood oranges. Strain juice to remove seeds and pulp if desired.
- In a large pitcher or bowl, combine blood orange juice, orange liqueur, and simple syrup.
- Stir well to blend.
- Add ice cubes if serving immediately, or chill mixture in the fridge.
- Just before serving, pour in the chilled Prosecco and club soda. Gently stir.
- Float blood orange slices and pomegranate seeds on top.
- Pour into glasses and garnish with mint sprigs if desired.
- Serve right away while bubbly.
Notes
Blood oranges are in season from late winter to spring, but regular oranges can work when blood oranges aren’t around.
The simple syrup can be adjusted. If the punch tastes too tart, add a little more.
For less sweetness, reduce it or skip it. If I want a stronger punch, I sometimes add a splash of vodka.
For a non-alcoholic version, I swap the Prosecco and liqueur with sparkling water and extra juice. Garnishes like mint, orange slices, and pomegranate seeds help keep the punch looking festive and colorful.
I serve the punch right after mixing to keep the bubbles fresh.