Pomegranate Champagne Punch | Thanksgiving Recipe

SUBSCRIBE for more great videos! http://bit.ly/TheGrayBoxwood

Like us on Facebook: http://on.fb.me/1fSSvFf
Visit our website: http://bit.ly/1katlp0
Check us out on Instagram: http://bit.ly/Umj1Oc

FOR THE SIMPLE SYRUP

– 1 cup pomegranate juice
– 3/4 cup sugar
– 2 inches ginger, peeled and sliced
– 2 cinnamon sticks

FOR THE PUNCH

– 2 cups pomegranate seeds
– 2 quarts (8 cups) pomegranate juice
– 1 quart (4 cups) orange juice
– 1/2 cup Campari
– 1 cup dark rum
– simple syrup (previous recipe)
– 2 limes
– 2 oranges
– 1 bottle dry Champagne (or prosecco)

FOR THE ICE RING

– 1 cup pomegranate juice
– 1 cup orange juice
– 1/2 cup pomegranate seeds

FOR THE ICE RING

Prepare the ice ring by adding all the ingredients to a small Bundt pan and freeze until fully frozen.

FOR THE SIMPLE SYRUP

Place all ingredients in small sauce pan and bring to boil on stove.
Make sure sugar is dissolved. Remove from heat and chill until cooled.

FOR THE PUNCH

Take pomegranate seeds out of pomegranate and set aside for garnish.

Pour pomegranate juice, orange juice, Campari, rum and strained chilled simple syrup in punch bowl (you can use pitchers if you don’t have a punch bowl).

Peel strips of zest off limes and oranges. Thinly slice fruit and place zest, fruit and prepared pomegranate seeds in punch. At this point, the punch can be made up to a day ahead. The flavors will infuse even better.

To finish the punch, add Champagne and ice ring. For an alcohol-free punch, leave out all liquor and add a lemon lime soda instead.