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New Year's: Pomegranate-Champagne Punch

Source of Recipe


Bon Appétit, December 2007



List of Ingredients



• ½ cup water
  
• ½ cup sugar
  
• Two 750-ml bottles chilled brut Champagne
  
• 1½ cups white rum
  
• 1¼ cups pomegranate juice
  
• 1 large lemon, thinly sliced
  
• Pomegranate seeds
  
• Fresh mint leaves
  
• One ice block
  






Instructions



1. Bring ½ cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
   
   
2. Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
   
   Makes 12 servings.
   
   
   • Ice Block:
   Fill a metal bowl or Bundt pan with water; freeze overnight. Let defrost just long enough to loosen the ice from its mold. For added flair, use a floral-shaped Bundt pan or add fresh ingredients (such as pomegranate seeds) to the water before freezing.
   
   Makes one ice block.