Pomegranate And Maple Punch Food

POMEGRANATE PUNCH

Pomegranate Punch image

Provided by Geoffrey Zakarian

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups pomegranate juice
8 ounces agave syrup
12 ounces tequila blanco
1 cup pomegranate seeds
1/2 cup fresh mint leaves, plus 6 sprigs for garnish
One 750-milliliter bottle Champagne or sparkling wine
2 limes, sliced

Steps:

Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.

POMEGRANATE MAPLE SYRUP

Pomegranate Maple Syrup image

Provided by Food Network

Categories condiment

Time 25m

Yield 2/3 cup

Number Of Ingredients 3

Ingredients

1 cup pomegranate juice
1 small sprig fresh rosemary
1/2 cup maple syrup

Steps:

Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain.
Serve warm or at room temperature.

POMEGRANATE AND MAPLE PUNCH

Pomegranate and Maple Punch image

Perfect for the Holidays. With pomegranate juice. The only alcohol in it is vodka (or you can use gin).

Provided by Boomette

Categories Punch Beverage

Time 2m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

7 cups pomegranate juice
1/4 cup lemon juice
1 cup maple syrup
1 cup vodka or 1 cup gin
2 pomegranates, seeds of

Steps:

In a large pitcher, combine all ingredients. Cover and put in fridge. Serve with ice.

FRESH POMEGRANATE PUNCH

Fresh Pomegranate Punch image

The extraordinary juice of the pomegranate makes a wonderful sauce for meats and provides a base for this ruby-red punch.

Provided by Martha Stewart

Categories Drink Recipes

Yield Makes 2 quarts

Number Of Ingredients 4

Ingredients

5 pomegranates
3/4 cup sugar
1 bunch fresh mint, trimmed and rinsed
1/4 cup freshly squeezed lemon juice

Steps:

Cut pomegranates in half, and extract juice from seeds with a juicer or reamer. Strain through a fine sieve into a large bowl, discarding pulp. You should have about 3 1/3 cups juice.
In a small saucepan, bring 2 cups water and sugar to a boil. Reduce to a simmer, and stir until sugar dissolves. Add pomegranate juice, mint, and lemon juice. Cover; let steep 30 minutes. Remove and discard mint; let cool completely.

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