Pomegranate Punch
- 1 1/2 cup fresh raspberries
- 1 bottle (750 ml) Champagne, chilled
- 4 cups unsweetened cranberry juice, chilled
- 1 cup loosely packed mint leaves
- 5 cups sugar
- 8 large pomegranates, flesh pulped (2 cups pulp)
- 2 tbsp lemon juice
- Place 3 raspberries in each cube of a 16-cube ice tray. Fill with water and freeze for 3 hours or until set.
- For the pomegranate syrup, stir sugar and 2 cups water in medium saucepan on high heat until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, without stirring, for 10 mins or until thickened slightly. Add pomegranate pulp and lemon juice; return to a boil on high heat. Reduce heat to low; simmer for 2 mins. Remove pan from heat; let stand for 10 mins. Strain and cool.
- Place 1 cup of the pomegranate syrup in a large serving bowl (reserve remaining syrup for another use). Stir in Champagne and cranberry juice. Add mint and raspberry ice cubes. Serve immediately.
fresh raspberries, cranberry juice, mint, sugar, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/34304 (may not work)