Pomegranate And Maple Punch Recipes

POMEGRANATE PUNCH

Steps:

• Bring sugar, 1 1/2 cups water, and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint; let stand 30 minutes. Strain. Let cool completely.
• Stir together mint syrup, juice, and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint; serve.

POMEGRANATE PARTY PUNCH

Steps:

• In a large bowl or pitcher mix the carbonated drink (or sparkling wine if making an alcohol-friendly version) with the pomegranate juice and sugar. Add sugar slowly if using carbonated drinks in case it bubbles up. Stir until the sugar dissolves.
• Add the orange slices and pomegranate arils. Mix again.
• Right before serving add the ice.
• At the last minute add the mint. It will over-power your drink if you add it too soon. Stir well.
• Serve with a big old pomegranate party punch loving smile!

POMEGRANATE PUNCH

Steps:

• Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
• Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.

POMEGRANATE AND MAPLE PUNCH

Steps:

• In a large pitcher, combine all ingredients. Cover and put in fridge. Serve with ice.

POMEGRANATE MAPLE SYRUP

Steps:

• Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain.
• Serve warm or at room temperature.

WARM POMEGRANATE PUNCH

Steps:

• In a 4- or 5-qt. slow cooker, combine the first five ingredients. Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker., Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Serve warm.

POMEGRANATE WINTER PUNCH

Steps:

• Roll the pomegranates on a countertop to soften. Halve them crosswise and hold them, cut side down, over a medium saucepan, hitting the backsides until all the seeds have been released. Add the lime juice, brown sugar, rum, 10 pieces of star anise, cinnamon, mulling spices and 3 of the sliced figs. Bring to a boil and simmer 7 minutes. Add the wine and let it rest, covered, 10 minutes. Serve warm, strained or not, in small mugs garnished with a fig slice and a piece of star anise.

MAPLE BRANDY PUNCH

Steps:

• Place syrup in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and set aside to cool., Combine the brandy, Cognac, rum, lemon juice and bitters in a punch bowl; stir in maple reduction. Add the carbonated water. Serve over ice with apple slices and lemon twists.

POMEGRANATE-AND-PINK-GRAPEFRUIT PUNCH

Steps:

• Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.
• Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.
• To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.