Christmas Pomegranate Champagne Punch

Christmas Pomegranate Champagne Punch

Pomegranate juice, citrus, and orange liqueur make a ruby-coral punch for a clear, shared bowl. A large fruit-studded ice ring keeps it cold, while floating citrus wheels, mint, and pomegranate arils finish the bowl.

Mix the non-sparkling base ahead and taste it cold before adding any syrup; the sweetness of the juice and wine can vary. Pour in the chilled Champagne just before serving and stir as little as possible to keep the punch lightly sparkling.

Ingredients for Christmas Pomegranate Champagne Punch

• 4 cups pomegranate juice
• 1 cup orange juice
• 1/2 cup fresh lemon juice
• 3/4 cup orange liqueur, such as triple sec or Cointreau
• Up to 1/4 cup simple syrup, to taste
• 1 bottle (750 mL; about 3 1/4 cups) chilled Champagne or dry sparkling wine
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1/2 cup pomegranate arils (85g)
• 1 small handful fresh mint leaves
• About 3 cups cold water, as needed for the ice mold

Choose a ring mold that fits inside your punch bowl, or use a freezer-safe bowl to make a large ice block. If your pomegranate juice is sweetened, you may need little or no syrup.

How to Make Christmas Pomegranate Champagne Punch

1. Freeze the ice ring: Reserve some citrus slices and pomegranate arils for the punch bowl. Arrange some of the rest in the mold, add a shallow layer of water, and freeze until partly set. Add the remaining fruit set aside for the ice ring and enough water to fill the mold without overfilling it. Freeze uncovered for at least 4 hours or overnight. Check after 4 hours; the ice should be solid throughout.
2. Mix and chill the base: Stir together the pomegranate juice, orange juice, lemon juice, and orange liqueur. Cover and refrigerate for at least 2 hours or up to 24 hours.
3. Adjust the sweetness: Taste the chilled base. Stir in simple syrup a little at a time, up to 1/4 cup, only if needed. The sparkling wine will soften the base’s intensity when added.
4. Set up the bowl: Release the ice ring and place it in a large, clear punch bowl. If it sticks, briefly run cool water over the outside of the mold rather than forcing it out. Add the chilled base, reserved citrus slices and arils, and mint leaves.
5. Add the sparkling wine: Just before serving, gently pour the chilled Champagne or dry sparkling wine into the bowl. Stir only once or twice, then ladle into glasses while fine bubbles are visible.

Make-Ahead and Storage

Make the ice ring several hours or up to several days ahead; cover it once frozen and keep it in the freezer. The covered juice-and-liqueur base can be refrigerated for up to 24 hours. Keep the sparkling wine chilled and separate until serving.

Refrigerate leftover mixed punch promptly, but expect it to lose carbonation. If guests will be serving themselves over a longer period, keep the chilled base separate and top each glass with sparkling wine instead of adding it all to the bowl.

Nutrition

Approximate nutrition per serving, based on 12 servings and the full 1/4 cup of simple syrup. Values vary with the juice, liqueur, and sparkling wine; garnishes and ice-ring water are not included.

• Calories: about 165
• Protein: 0g
• Fat: 0g
• Carbohydrates: 24g

Approximate nutrition per 100g: 85 calories, 0g protein, 0g fat, and 11g carbohydrates.