Pink Champagne Punch

Pink Champagne Punch
Pink Champagne Punch

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups water

  • 1/4

    cup sugar

  • 2

    (4-inch long) strips lemon zest

  • 1

    cup chilled bottled pomegranate juice

  • 3

    tablespoons fresh lemon juice

  • 1

    750 milliliter bottle chilled pink sparkling wine or champagne

  • Accompaniment:

  • lemon twists

Directions

Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour. Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne. Cooks' Notes: •Syrup can be made 2 days ahead and kept chilled. •To squeeze juice from fresh pomegranates, halve them horizontally and squeeze them, like oranges, with a reamer.

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