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Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
A Wedding Shower to Remember
Prosecco Punch
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min
- Prep: 5 min
- Inactive: 2 hr
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 175
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 21 mg
- Level: Easy
- Total: 2 hr 5 min
- Prep: 5 min
- Inactive: 2 hr
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 175
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 21 mg
Ingredients
Directions
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!
