Pomegranate Rum Punch For A Crowd Recipes

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POMEGRANATE PARTY PUNCH



Pomegranate Party Punch image

This Pomegranate Party Punch recipe is easy and serves a crowd. Make an alcoholic version and non-alcoholic version this fall or winter!

Provided by Kim Beaulieu

Categories     Drinks

Time 15m

Number Of Ingredients 7

8 cups lemon-lime flavoured carbonated drink (use sparking wine if making making an alcoholic version)
1 1/2 cups pomegranate juice
1/4 cup sugar
2 large oranges (sliced thinly, use the middle slices, not the ends)
1/2 cup pomegranate arils
4 cups ice
Garnish: fresh mint

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!

Nutrition Facts : Calories 176 kcal, Carbohydrate 44 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving

MR. TINGLES POMEGRANATE-RUM PUNCH



Mr. Tingles Pomegranate-Rum Punch image

There are only a few ingredients in this party-friendly pomegranate-rum punch.

Provided by Maggie Hoffman

Yield Makes about 16 drinks

Number Of Ingredients 7

1 (750 ml) bottle light rum
2 tablespoons Sichuan peppercorns
25 ounces pomegranate juice
8 1/2 ounces fresh lemon juice
8 1/2 ounces 1:1 simple syrup (see note)
4 ounces water
GARNISH: ice block, about 20 lemon wheels, 1/4 cup pomegranate seeds, and 1 tablespoon each black and pink peppercorns (optional)

Steps:

  • At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
  • Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the peppercorns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
  • When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.

RETRO RUM GINGER POMEGRANATE PUNCH



Retro Rum Ginger Pomegranate Punch image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 15 to 20 cocktails

Number Of Ingredients 8

2 cups pomegranate juice, chilled
1 cup pineapple juice, chilled
1 cup orange juice, chilled
1 cup spiced dark rum, chilled
1 cup white rum, chilled
Two 5.07-ounce cans ginger beer, preferably Goslings or Fever-Tree, chilled
1 orange, sliced into wheels
1/2 cup pomegranate seeds

Steps:

  • Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

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