Pomegranate Holiday Punch, as seen on Food Network Kitchen Live.
Recipe courtesy of Clinton Kelly

Pomegranate Holiday Punch 

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  • Level: Easy
  • Total: 4 hr
  • Active: 10 min
  • Yield: 8 to 10 servings


Ice Mold:

Pomegranate Lime Punch:


  1. For the ice mold:
  2. Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl. 
  3. For the pomegranate lime punch: 
  4. Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals. 

Cook’s Note

Using a silicone Bundt pan to make the ring mold helps the frozen ice mold pop out easily.