Recipe courtesy of Clinton Kelly
Recipe courtesy of Clinton Kelly
Watch how to make this recipe.
Pomegranate Holiday Punch
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- Level: Easy
- Total: 4 hr
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 14 mg
- Level: Easy
- Total: 4 hr
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 14 mg
Ingredients
Ice Mold:
Pomegranate Lime Punch:
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Directions
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14m
Easy
CLASS
- For the ice mold:
- 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.
- For the pomegranate lime punch:
- 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.
