Pomegranate Punch Food

POMEGRANATE PARTY PUNCH

Steps:

• In a large bowl or pitcher mix the carbonated drink (or sparkling wine if making an alcohol-friendly version) with the pomegranate juice and sugar. Add sugar slowly if using carbonated drinks in case it bubbles up. Stir until the sugar dissolves.
• Add the orange slices and pomegranate arils. Mix again.
• Right before serving add the ice.
• At the last minute add the mint. It will over-power your drink if you add it too soon. Stir well.
• Serve with a big old pomegranate party punch loving smile!

POMEGRANATE HOLIDAY PUNCH

Steps:

• For the ice mold:
• Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
• For the pomegranate lime punch:
• Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.

7UP CHERRY POMEGRANATE PUNCH

Steps:

• Add all ingredients to 1 gallon punch bowl.

POMEGRANATE PROSECCO PUNCH

Steps:

• Stir together juices and sugar in a large punch bowl until sugar has dissolved. Stir in Prosecco and serve garnished with fruit.
• Do Ahead
• Punch, without Prosecco, can be made 1 day ahead and chilled.

POMEGRANATE-CHAMPAGNE PUNCH

Steps:

• Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
• Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

POMEGRANATE PUNCH

Steps:

• Heat the water in microwave or saucepan. Add sugar and stir until dissolved. Chill.
• In a large pitcher, combine the sugar/water, pomegranate juice, orange juice, lemon juice. Add ginger ale just before serving.

POMEGRANATE PUNCH

Steps:

• Bring sugar, 1 1/2 cups water, and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint; let stand 30 minutes. Strain. Let cool completely.
• Stir together mint syrup, juice, and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint; serve.

POMEGRANATE AND MAPLE PUNCH

Steps:

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

PARTY PUNCH RECIPE

Steps:

• Add the cranberry juice blend (or pomegranate juice), pineapple juice, and ginger ale to a punch bowl. Add the rum, if using. Garnish with orange, lime and lemon slices and fresh mint leaves.

POMEGRANATE PUNCH

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.

SPICED POMEGRANATE PUNCH

Steps:

• Cut pomegranates in half. Extract juice from seeds with a citrus juicer. Strain into a medium saucepan.
• Add cider, water, cinnamon and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; simmer gently for 15 minutes. Skim any foam that rises to the surface.
• Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm.