Prosecco Punch

Total Time:
2 hr 5 min
Prep:
5 min
Inactive:
2 hr

Yield:
20 servings
Level:
Easy

Ingredients
  • 2 quarts white grape juice
  • 1 quart pomegranate juice
  • 6 ounces fresh raspberries
  • 1/2 pint pomegranate seeds
  • One 1-liter bottle ginger ale
  • 2 bottles prosecco
  • Special equipment: muffin tins
Directions
Watch how to make this recipe.
  • 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!


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    This recipe is featured in:

    Summer Drinks & Cocktail Recipes