Recipes and Food
Pomegranate-Champagne Punch Recipe
Here’s a grown-up punch recipe from New York Times food writer Melissa Clark that I plan to make for my New Year’s Eve get-together.
Photo Credit: Cavan Images - Offset/Shutterstock
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 750 ml bottles chilled brut Champagne
- 1 1/2 cup white rum
- 1 1/4 cup pomegranate juice
- 1 large lemon, thinly sliced
- Pomegranate seeds
- Fresh mint leaves
- 1 ice block
Instructions
1. Bring 1/2 cup water and sugar to boil in a small saucepan, stirring until sugar dissolves.
2. Simmer for 5 minutes.
3. Cool syrup completely.
4. Combine Champagne, rum, and pomegranate juice in a punch bowl.
5. Add enough syrup to sweeten to taste.
6. Mix in lemon slices, pomegranate seeds, and mint leaves.
7. Add an ice block to the bowl.
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