Citrusy Gin And Blood Orange Punch

• 6 large lemons, divided
• 2 cups cold water
• 1/4 cup crystallized ginger, chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup dried cranberries
• 3/4 cup sugar
• 1 cup fresh lemon juice
• 2 cups citrusy gin (such as Bluecoat)
• 3/4 cup blood orange liqueur (such as Pur Likor Spice)
• 1 (750-milliliter) bottle prosecco or other sparkling white wine, chilled
• Rosemary sprigs (optional)

1. Carefully remove rind from lemons using a vegetable peeler, making sure to avoid white pith. Thinly slice rind from one lemon, and place in a Bundt pan. Add 2 cups water, ginger, apricots, and cran-berries, and freeze for 4 1/2 hours or until firm.
2. Place rinds from remaining 5 lemons and sugar in a medium bowl. Muddle rinds and sugar together using a muddler or wooden spoon, working sugar into rinds to release their oils. Cover and let sugar mixture stand at room temperature 1 1/2 hours.
3. Add juice to rind mixture; stir until sugar dissolves. Strain rind mixture through a sieve into a bowl; discard rinds. Stir in gin and blood orange liqueur; cover and chill at least 3 hours.
4. Unmold ice ring by dipping bottom half of Bundt pan into several inches of warm water for 5 to 10 seconds to loosen; repeat as necessary to release. Invert ice ring into a large bowl or punch bowl. Pour gin mixture over ice ring. Gradually add prosecco. Garnish with rosemary, if desired.

lemons, cold water, crystallized ginger, dried apricots, cranberries, sugar, lemon juice, citrusy, orange liqueur, rosemary

Taken from www.myrecipes.com/recipe/citrusy-gin-blood-orange-punch (may not work)