SPICED POMEGRANATE PUNCH
A spicy blend of pomegranate and orange juices and apple cider is served warm.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Cut pomegranates in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a medium saucepan. (You should have about 2 1/2 cups juice.)
- Add cider, 2 cups water, the cinnamon stick, and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; gently simmer 15 minutes. Skim any foam that rises to the surface.
- Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm, garnished with orange zest.
Nutrition Facts : Calories 113 g, Fiber 1 g, Protein 1 g, Sodium 8 g
POMEGRANATE RUM PUNCH FOR A CROWD
Steps:
- Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.
- Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.
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.
SPICED POMEGRANATE PUNCH
Make and share this Spiced Pomegranate Punch recipe from Food.com.
Provided by AmandaInOz
Categories Punch Beverage
Time 25m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut pomegranates in half. Extract juice from seeds with a citrus juicer. Strain into a medium saucepan.
- Add cider, water, cinnamon and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; simmer gently for 15 minutes. Skim any foam that rises to the surface.
- Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm.
Nutrition Facts : Calories 200.9, Fat 2.8, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 45.3, Fiber 9.4, Sugar 33, Protein 4
SPICED PEARS AND POMEGRANATE
An easy fruit dessert made with fall fruit that can be served with a cheese selection.
Provided by misslisa
Categories Desserts
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 38.9 g, Fat 1.9 g, Fiber 5.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 28.6 g
SPICED POMEGRANATE SYRUP
This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. Will impress your dinner party guests with a simple, yet gourmet style sauce.
Provided by SpoonSister
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
- Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
- Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 24.7 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 21.4 mg, Sugar 22.3 g
FRESH POMEGRANATE PUNCH
The extraordinary juice of the pomegranate makes a wonderful sauce for meats and provides a base for this ruby-red punch.
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes 2 quarts
Number Of Ingredients 4
Steps:
- Cut pomegranates in half, and extract juice from seeds with a juicer or reamer. Strain through a fine sieve into a large bowl, discarding pulp. You should have about 3 1/3 cups juice.
- In a small saucepan, bring 2 cups water and sugar to a boil. Reduce to a simmer, and stir until sugar dissolves. Add pomegranate juice, mint, and lemon juice. Cover; let steep 30 minutes. Remove and discard mint; let cool completely.
WARM POMEGRANATE PUNCH
If you're looking for something special to serve on a chilly evening, try this warming punch. It has a subtle tea flavor, and the juices create just the right balance of sweet and tart.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.
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