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.
1bottle254 oz. 750ml champagne or sparkling apple cider
2cups500ml white grape juice
1/4cup60ml fresh squeezed orange juice
Orange wheelsfor garnish
1/2cup66 grams pomegranate arils, for garnish
2-3rosemary sprigsfor garnish
Instructions
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.
Keyword champagne punch, rosemary ice cubes, white grape juice