Pink Champagne Punch

Makes8 servings
  • Active time: 10 min
    Total time: 1 1/2 hr
This pretty-in-pink punch is a festive and delicious way to kick-off your holiday celebration. If you prefer a punch that’s less sweet, use fresh squeezed pomegranate juice instead of bottled (see Cooks’ Notes).
Published in Gourmet Live 12.15.10

INGREDIENTS:

  • 1 1/4 cups water
  • 1/4 cup sugar
  • 2 (4-inch long) strips lemon zest
  • 1 cup chilled bottled pomegranate juice
  • 3 tablespoons fresh lemon juice
  • 1 750 ml bottle chilled pink sparkling wine or champagne

ACCOMPANIMENT:

  • lemon twists

INSTRUCTIONS:

  • Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
  • Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.

COOKS’ NOTES:

  • Syrup can be made 2 days ahead and kept chilled.
  • To squeeze juice from fresh pomegranates, halve them horizontally and squeeze them, like oranges, with a reamer.

Photo: Jeffrey Schad

Recipe by Ruth Cousineau, with Food and Prop Styling by Paul Grimes

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