Recipe courtesy of Jonathan Pogash
Save Recipe Print
Pomegranate Rum Punch for a Crowd
Total:
6 hr 20 min
Prep:
5 min
Inactive:
6 hr 15 min
Yield:
25 servings
Level:
Easy
Total:
6 hr 20 min
Prep:
5 min
Inactive:
6 hr 15 min
Yield:
25 servings
Level:
Easy

Ingredients

Directions

Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.

Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

Cook's Note

If not using an ice float, chill the drink for at least 2 hours and serve over ice.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Rum Punch

Recipe courtesy of Bobby Flay

Peach Rum Punch

Recipe courtesy of Sandra Lee

Yo-Ho-Ho and a Bottle of Rum Punch

Recipe courtesy of Food Network Kitchen

Pomegranate Margaritas

Recipe courtesy of Sunny Anderson

Rum Swizzle

Recipe courtesy of Swizzle Inn Pub and Restaurant

Peppery Punch

Recipe courtesy of Food Network Kitchen

Prosecco Punch

Recipe courtesy of Trisha Yearwood

Blueberry-Rum Milkshake

Recipe courtesy of Bobby Flay

Watermelon Punch Keg

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories