POMEGRANATE PUNCH
Provided by Geoffrey Zakarian
Categories beverage
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 7
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-PINK-GRAPEFRUIT PUNCH
This festive punch has the tang of grapefruit juice combined with the soft, floral flavor of lychee. And when you add fresh basil leaves to the mix, it brings a taste of summer to the holiday season. After pouring the grapefruit-lychee mixture into a glass, drizzle the pomegranate syrup on top-it will sink to the bottom like grenadine in a tequila sunrise.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Serves 6 to 8
Number Of Ingredients 6
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.
PINK GRAPEFRUIT PUNCH
Everyone who tastes this slightly sweet punch wants seconds, and then they ask for the recipe. It's great with breakfast or brunch, but also good just by itself as a thirst-quencher. When covered, it'll keep in the fridge for several days.-Terry Taylor-Heskett, Goliad, Texas
Provided by Taste of Home
Time 5m
Yield 8-10 servings (1-3/4 quarts).
Number Of Ingredients 6
Steps:
- Combine 1/4 cup water and sugar in a small microwave-safe bowl. Microwave on high for 30 seconds or until the sugar dissolves; cool. In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water. Chill. Serve over ice. Garnish with orange or lemon slices and cherries if desired.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
PINK GRAPEFRUIT PUNCH
Make and share this Pink Grapefruit Punch recipe from Food.com.
Provided by Jens Kitchen
Categories Punch Beverage
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1/4 cup water and sugar in a small microwave-safe bowl.
- Microwave on high for 30 seconds or until the sugar dissolves; cool.
- In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water.
- Chill. Serve over ice.
- Garnish with orange or lemon slices and cherries if desired.
Nutrition Facts : Calories 109.4, Fat 0.1, Sodium 4.7, Carbohydrate 27.9, Fiber 0.2, Sugar 2, Protein 0.4
PINK GRAPEFRUIT AND POMEGRANATE MARMALADE
Yahoo Group Files. NOTE: The marmalade is best served after resting for 1 week. You can change the way the rind is prepared in this recipe. You can slice it as thin or as thick as you like to suit your taste.
Provided by dicentra
Categories Citrus
Time 45m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
- In a small saucepan, combine peel and water. Bring to a boil over high
- heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
- until the peel is softened. Set aside.
- Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
- Measure to make 3 cups, including juices.
- In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
- Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1310.8, Fat 0.4, SaturatedFat 0.1, Sodium 30.1, Carbohydrate 339.1, Fiber 5.2, Sugar 316.7, Protein 1.9
PINK GRAPEFRUIT-WHITE CRANBERRY SPARKLING PUNCH
Lively but light, this sparkling citrus punch is an excellent choice for a New Year's Eve party that lasts well into the night. Simple syrup infused with bay leaf lends herbaceous flavor, while fresh grapefruit juice and clear cranberry juice create the blush-toned hue for this vodka, Cointreau, and prosecco based drink. Sunny sliced kumquats added at the end make for a seasonal garnish that partygoers will want to toast to.
Provided by Greg Lofts
Categories Food & Cooking Drink Recipes
Time 1h15m
Yield Serves 12 to 15
Number Of Ingredients 10
Steps:
- In a small saucepan, bring sugar, grapefruit zest, bay leaves, and 1/2 cup water to a boil, stirring until sugar has dissolved. Let cool completely, about 1 hour. Strain, discarding solids, and refrigerate in an airtight container until cold, at least 1 hour and up to 1 week.
- In a punch bowl or large pitcher, stir together syrup, grapefruit juice, vodka, Cointreau, and cranberry juice. If not serving right away, cover and refrigerate up to 1 day.
- Add ice, top with prosecco and club soda, and garnish with bay leaves and kumquats. Serve immediately.
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