This sweet-tart, aromatic punch gets a ton of flavor and a rosy hue from pomegranate juice that’s reduced to a syrup with fresh ginger and cardamom. St. Germain elderflower liqueur adds fragrant sweetness. The recipe comes from a member of the Food52 online community, a veterinarian from Portland, Oregon whose screen name is hardlikearmour.
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2 cups pure pomegranate juice
One 3-inch piece of fresh ginger, thinly sliced
20 green cardamom pods, crushed
One chilled 750-ml bottle extra-dry Prosecco
One chilled 750-ml bottle sparkling pear juice
1/2 cup St. Germain elderflower liqueur
2 cups club soda or sparkling water
How to Make It
In a medium saucepan, combine the pomegranate juice, ginger and cardamom and bring to a boil. Simmer briskly until reduced to 1 1/4 cups, about 10 minutes. Remove from the heat and let cool to room temperature. Strain the syrup into a bowl. Cover and refrigerate for 2 hours.
In a pitcher or large punch bowl, combine the pomegranate syrup, Prosecco, sparkling pear juice, St. Germain and club soda. Serve the punch over ice.
The pomegranate syrup can be refrigerated for 2 weeks.
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