Sparkling Rum and Pomegranate Punch Recipe

• 1/2 medium pomegranate, quartered
• 1/2 medium lime, thinly sliced
• Water
• 1 1/2 cups pomegranate juice (no sugar added)
• 1 1/2 cups aged Jamaican rum, such as Appleton
• 3/4 cup freshly squeezed lime juice (from about 7 medium limes)
• 3/4 cup Simple Syrup
• 1 teaspoon Orange Bitters
• 2 (750-milliliter) bottles brut sparkling wine or champagne, chilled

1. The day before serving the punch, place the pomegranate pieces in a small saucepan.
2. Nestle the lime slices between the pomegranate pieces and along the sides of the saucepan.
3. Add enough water to cover the fruit.
4. Place in the freezer until solid.
5. Combine the pomegranate juice, rum, lime juice, simple syrup, and orange bitters in a 5-cup container.
6. Cover and refrigerate until chilled, about 3 hours.
7. When ready to serve, transfer the rum mixture to a 3-1/2-quart punch or serving bowl.
8. Gently stir in the sparkling wine (do not overmix or your punch will be flat).
9. To remove the ice block from the saucepan, dip the pan in hot water or heat it over the flame on a stovetop burner until the ice block releases.
10. Float it in the punch and serve immediately.

pomegranate, lime, water, pomegranate juice, aged, freshly squeezed lime juice, simple syrup, orange bitters, sparkling wine

Taken from www.chowhound.com/recipes/sparkling-rum-and-pomegranate-punch-30548 (may not work)