sparkling pomegranate punch
Friday, May 15, 2020
sparkling pomegranate punch.
INGREDIENTS
2 cups pomegranate juice
1 1/2 cup orange juice
2 (12 ounce) bottles apple cider use non-alcoholic if desired
juice from 1 lemon
1 (750ml) bottle champagne or sparkling wine OR sparkling water/club soda for a non-alcoholic version
couple dashes of orange bitters
arils from 1 pomegranate
CANDIED ROSEMARY
12 rosemary sprigs
1 cup granulated sugar
INSTRUCTIONS
In a large punch bowl, combine the pomegranate juice, orange juice, apple cider and lemon juice. Stir to combine. Place in the fridge to chill until ready to serve.
When ready to serve, slowly pour in the champagne (or whatever you choose to use) and a couple dashes of orange bitters. Gently mix to combine and then add the pomegranate arils. Ladle into glasses. Top each glass with a sprig of candied rosemary (recipe below). Alternately, you can ladle the punch into glasses before adding the champagne and then top each glass with champagne and pomegranate arils.
CANDIED ROSEMARY
Line a baking sheet with parchment paper.
Gently run the rosemary under a little water to dampen it and place on the prepared baking sheet. Sprinkle the rosemary with sugar on all sides, making sure the rosemary is throughly coated in sugar all around. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.
Source: https://www.halfbakedharvest.com/sparkling-pomegranate-punch/