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–+ servings

Sparkling Pomegranate Punch

Heather Baird
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.
5 from 1 vote
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Prep Time 15 minutes
8 hours freeze time 8 hours
Total Time 8 hours 15 minutes
Course Drinks
Cuisine American
Servings 8 servings

Equipment

  • punch bowl

Ingredients
 
 

Wintry ice cubes

  • 2-3 small rosemary sprigs
  • 1/2 cup fresh whole cranberries
  • 2/3 cup sparkling water, cider or champagne

Punch

  • 16 oz. pomegranate juice 1 bottle
  • 750 ml champagne or sparkling apple cider 1 bottle
  • 2 cups white grape juice
  • 1/4 cup 60ml fresh squeezed orange juice
  • 1 whole orange sliced into wheels
  • 1/2 cup pomegranate arils, for garnish
  • 2-3 rosemary sprigs for garnish

Instructions
 

  • Chill all juices overnight before mixing.

For the Ice Cubes

  • 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.

For the Punch

  • 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. Serve immediately.
Keyword champagne punch, rosemary ice cubes, white grape juice
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