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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 hardlikearmourSlideshow:  More Party Punch Recipes 

Food & Wine
January 2015

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

total:
20 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The pomegranate syrup can be refrigerated for 2 weeks.

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