Pomegranate-Champagne Punch Recipe

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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.

Makes 12 servings


  • 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


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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Tags: Christmas, entertaining, holiday season, new year

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Written By

Genevie Durano

Genevie Durano has worked in various magazines in New York City, and currently is the food editor for Las Vegas Weekly magazine. See Full Bio

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