Pomegranate Champagne Punch

Every time we host a holiday, I like to put out a different drink for everyone to try.  We received a punch bowl for our wedding last year and had not yet used it—this Thanksgiving seemed like the perfect occasion to pull it out.

I found this recipe in Bon Appetit and adapted it in as much as I didn’t really measure, just combined the ingredients to taste.

Print this recipe!

Ingredients

• 1/4 to 1/2 cup of simple syrup {bring 1/2 cup of water and 1/2 cup of sugar to a boil, stirring until sugar dissolves; cool completely.}
• 2 750-ml bottles chilled brut Champagne
• 1 1/2 cups white rum
• 1 1/4 cups pomegranate juice {I used a whole 16 fl. oz. bottle}
• 1 large lemon, thinly sliced
• Pomegranate seeds, divided
• Fresh mint leaves

Method

The night before, prepare the simple syrup and the ice block.  I froze water and pomegranate seeds in a bunt cake pan.

About 5 minutes before your guests are due to arrive, assemble the punch.

Pour the champagne into a punch bowl.

Add the pomegranate juice.

Then the rum. Note, I was measuring with my eyes

Add the simple syrup to sweeten to taste.

Thinly slice the lemon.

Then add it to the bowl.

Next, add the pomegranate seeds.

And the mint.

Taste it to see if anything needs to be adjusted.

Run the Bundt pan under hot water briefly to get the ice out of the mold.  Then, depending on the opening in the punch bowl, break the ice in half in order to get it in the bowl {I should have checked that but it ended up working out perfectly fine.}

This punch is so festive, it would be great to serve at any holiday party.

I loved how the punch bowl provided a gorgeous centerpiece for our appetizer table.

Enjoy!

Special thanks to my mom for being the photographer!!

Recipe adapted from Bon Appetit.

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