Pomegranate Champagne Punch
Recipe courtesy of Tiffani Thiessen
- 1 1/2 cups pomegranate seeds
- 2 bottles chilled prosecco
- 1 1/2 cup pure pomegranate juice
- 3/4 cup orange liqueur
- 1/2 cup mint simple syrup
- 1 large navel orange, thinly sliced
- Fresh Mint Leaves
In a large bundt pan, that fits inside your punch bowl, add the pomegranate seeds. Top with cold water, about 3-4 inches up the sides. Freeze overnight.
In a punch bowl combine prosecco, pomegranate juice, orange liqueur and simple syrup. Stir to combine. Turn the bundt pan over with your hands and run it under cool water. The ice cube will release on its own.
When ready to serve add the ice cube to the punch bowl, followed by the orange slices and mint leaves. Serve immediately.
Photography by Rebecca Sanabria