This festive punch is perfect to serve at holiday get-togethers. Its ruby red color comes from sweet-tart pomegranate juice. Champagne makes it sparkle, or use carbonated apple cider for a non-alcoholic punch.
I’ve always considered punch to be dessert you can sip, which is why I get really excited to see it served parties. There’s something special about all those small punch cups being ladled full of sweet, potent liquid.
This punch is simple with most of the sweet flavors occurring naturally from the fruit juices we’ve used. It’s potent, but not in a hummingbird nectar kind of way (which is how I describe most soda-based, sherbet-topped recipes). It seems more like a bolstering of antioxidants and vitamin C from winter’s best fruits. Don’t get me wrong – it’s not health food, but it’s a nice departure from the norm.
Wintry ice cubes are easy to make using fresh cranberries and sprigs of rosemary. Ice cubes made with water will slightly dilute the punch as they melt, so you might consider making the frozen cubes with champagne or sparkling cider.
The garnishes of orange wheels, pomegranate arils and rosemary make the punch bowl look extra-festive and and so inviting.
I broke out the mini julep cups for serving, which probably goes against someone’s rule of etiquette, but I couldn’t resist! They just seemed fitting, and they kept the punch ice cold. You can find similar cups for purchase here. Keep in mind they are mini, only 4 ounces each, which is the usual serving size for punch.
This recipe makes 8 cups of punch, which is 16 (4oz) punch cup servings. You may consider doubling the recipe if you’re expecting lots of guests or a particularly thirsty crowd.
Sparkling Pomegranate Punch
Wintry ice cubes
- 2-3 small rosemary sprigs
- 1/2 cup 76 grams fresh whole cranberries
- 2/3 cup 250ml sparkling water, cider or champagne
- 1 bottle 16 oz. 473ml pomegranate juice
- 1 bottle 254 oz. 750ml champagne or sparkling apple cider
- 2 cups 500ml white grape juice
- 1/4 cup 60ml fresh squeezed orange juice
- Orange wheels for garnish
- 1/2 cup 66 grams pomegranate arils, for garnish
- 2-3 rosemary sprigs for garnish
- Chill all juices overnight before mixing.
- In a standard ice tray, place cranberries in each cavity along with a 3/4 inch cut sprigs of rosemary. Pour water, cider or champagne into the cavities to the top. Cranberries and rosemary will naturally float and stick out the tops (this is normal). Place ice trays in freezer and freeze overnight.
- Pour the pomegranate juice, champagne or cider, white grape juice and fresh squeezed orange juice in a large mixing bowl. Stir thoroughly with a large spoon or serving ladle. Carefully pour into a punch bowl. Remove ice from the trays and place 6-7 wintry ice cubes in the punch bowl; place remaining cubes in a serving bowl or ice bucket for your guests. Float orange slices in the punch, and sprinkle pomegranate arils over the floating orange slices and ice cubes. Bruise rosemary sprigs between fingers and float them on top of the punch.