Prosecco Punch Food

POMEGRANATE PROSECCO PUNCH

Steps:

• Combine pomegranate juice, orange juice, and cointreau in a pitcher. Stir until combined. If making in advance, place into the fridge to chill for at least 4 hours.
• Fill a rocks glass with ice, then fill glass halfway with pomegranate punch. Top off the remainder of the glass with Prosecco. Garnish with an orange slice, pomegranate seeds, and mint sprig.

PROSECCO PUNCH

Steps:

• Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
• Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
• Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!

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.