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. Slideshow: More Party Punch Recipes
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.
Make Ahead
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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Sheila Maith
Review Body: great addition to our family thanksgiving. I over reduced the pomegranate juice, but added a little extra pear juice to balance it out. It was not too sweet and very refreshing.
Review Rating: 5
Date Published: 2016-11-28
