Pomegranate Vodka Punch Recipes

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POMEGRANATE VODKA PUNCH



Pomegranate Vodka Punch image

Pomegranate Vodka Punch is an easy sparkling party cocktail. Made with chilled pomegranate juice, fresh pomegranate arils, Prosecco, and sweetened with simple syrup and ginger ale, this party punch takes only minutes to make and serves a crowd.

Provided by Krissy Allori

Categories     Drinks

Time 5m

Number Of Ingredients 6

4 cups pomegranate juice (chilled)
1 cup vodka (chilled)
1/2 cup pomegranate arils
1/4 cup simple syrup
One 750-mL bottle prosecco (chilled)
One 12-ounce can ginger ale (chilled)

Steps:

  • In a large pitcher or punch bowl, combine pomegranate juice, vodka, pomegranate arils, and simple syrup. Stir well to combine.
  • Just before serving, add ice, prosecco and ginger ale. Stir gently to combine.

Nutrition Facts : Calories 234 kcal, Carbohydrate 31 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

BRUNCH PUNCH WITH FLAVORED VODKA BAR



Brunch Punch with Flavored Vodka Bar image

Provided by Trisha Yearwood

Categories     beverage

Time 10m

Yield about 9 cups

Number Of Ingredients 5

4 cups ginger ale
4 cups fresh orange juice, pulp strained if desired, plus 1 large orange, quartered and sliced
1 cup pomegranate juice
1/2 cup chopped pineapple
Flavored vodkas, such as blueberry, pineapple, and blood orange, for serving

Steps:

  • Combine the ginger ale, orange juice, pomegranate juice, pineapple and sliced orange in a punch bowl. Serve over ice with a variety of flavored vodkas so your guests can choose.

POMEGRANATE PUNCH



Pomegranate Punch image

Provided by Geoffrey Zakarian

Categories     beverage

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 7

1 1/2 cups pomegranate juice
8 ounces agave syrup
12 ounces tequila blanco
1 cup pomegranate seeds
1/2 cup fresh mint leaves, plus 6 sprigs for garnish
One 750-milliliter bottle Champagne or sparkling wine
2 limes, sliced

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 HOLIDAY PUNCH



Pomegranate Holiday Punch image

Provided by Clinton Kelly

Categories     beverage

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 9

4 cups pomegranate seeds
1/2 cup pomegranate juice
2 1/2 cups water
1 1/2 cups pomegranate juice
1 cup vodka
3/4 cup orange-flavored liqueur, such as Cointreau
1/3 cup fresh lime juice
1 bottle Champagne
Rose petals, for garnish

Steps:

  • For the ice mold:
  • Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
  • For the pomegranate lime punch:
  • Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.

POMEGRANATE PUNCH



Pomegranate Punch image

This pomegranate punch is a sweet-tart elixir amped up with ginger and apricot nectar. Add a neutral spirit like vodka, if desired, and serve it alongside an appetizer with a rich pastry crust, like this Alsatian Potato Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 1h

Yield Serves 12

Number Of Ingredients 6

1 1/2 cups sugar
12 slices peeled fresh ginger (about 1/8 inch thick)
2 1/4 cups fresh mint sprigs, plus more for serving
6 cups 100% (unsweetened) pomegranate juice, such as Pom Wonderful, chilled
3/4 cup apricot nectar
2 1/2 cups seltzer

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.

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