Total:
2 hr 5 min
Active:
5 min
Yield:
20 servings
Level:
Easy
Total:
2 hr 5 min
Active:
5 min
Yield:
20 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: muffin tins

Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.

Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.

Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!

IDEAS YOU'LL LOVE

Champagne Brunch Punch

Recipe courtesy of Food Network Kitchen

Homecoming Punch

Recipe courtesy of Sandra Lee

Limeade Punch

Recipe courtesy of Sandra Lee

Pineapple Gin Punch

Recipe courtesy of Geoffrey Zakarian

White Peach Sangria

Recipe courtesy of Bobby Flay

Limoncello

Recipe courtesy of Giada De Laurentiis

Cucumber-Cilantro Margarita

Recipe courtesy of Bobby Flay

Mahana Cocktail

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking