by: Kate McMillan
Cook Time
2 minutes
Prep Time
15 minutes
Refrigeration Time
3 hours
Yield
10–12 servings
Total Time
2 minutes
Prep Time
15 minutes
Yield
10–12 servings
summary
There is something so festive about a red holiday drink, and this winter pomegranate punch recipe is as delicious as it is beautiful. A big-batch cocktail makes entertaining a snap as you can take “serving drinks” off your list of hosting duties.
ingredients
- PUNCH INGREDIENTS:
- 3 cups pure pomegranate juice
- 1 cup cranberry cocktail juice
- 1 cup top-shelf vodka
- ½ cup freshly squeezed orange juice
- ⅓ cup rosemary simple syrup (recipe below)
- 1 bottle (750 ml) chilled Prosecco
- ROSEMARY SIMPLE SYRUP INGREDIENTS:
- ½ cup granulated sugar
- ½ cup water
- 4 sprigs fresh rosemary
- GARNISHES:
- 1 small orange, sliced
- ½ cup pomegranate arils
- 3 sprigs rosemary
directions
- To make the rosemary simple syrup, combine the sugar and water in a small pan over medium-high heat. Cook, swirling the pan a few times, until the sugar is completely dissolved, about 2 minutes. Turn off the heat, add the rosemary sprigs and let steep for 30 minutes. Strain the syrup and set aside.
- In a very large pitcher, stir together the pomegranate juice, cranberry juice, vodka, orange juice and simple syrup. Transfer to the refrigerator to chill for at least 3 hours.
- When you are ready to serve, pour the punch into a large drink dispenser, add ice and then pour in the prosecco. Garnish with the orange slices, pomegranate arils and rosemary sprigs. Set out a large bucket of ice and glasses for guests to serve themselves.
notes
Don’t add the ice or Prosecco until you are ready to serve.
You can adjust flavors as you like: add more vodka or more simple syrup to suit your tastes.
If you want to make this big-batch winter pomegranate punch recipe into a mocktail, omit the vodka and prosecco and add 2 liters of chilled ginger ale.
The simple syrup will keep in the refrigerator for up to a month.
