Pomegranate Champagne Punch

What’s that, you say? It’s Christmas Eve (yay!) and you don’t have any earthly idea what people will drink if your guests don’t bring enough wine, beer, or liquor? Well, you still have a few hours to get out to the store (if you’re brave enough to chance the grocery store on Christmas Eve) and round up what you’ll need for this punch. You might be tight on time making the ice ring, but you could always serve this tomorrow or skip out on the ice ring, although it’s so beautiful, you really don’t want to miss it. This punch is a fabulous blend of pomegranate juice, champagne, AND rum, so it’s not one of those throw-away punches that have too much sugar and not enough booze, and is usually not truly enjoyed by anyone. What really makes this punch perfect for the holidays are all the festive colors and flavors imparted by the fresh pomegranate seeds, lemon slices, and mint leaves…so delicious. This is a winner, I promise. Merry Christmas Eve!

Pomegranate Champagne Punch

Ingredient List
½ cup water
½ cup granulated white sugar     [390 calories]
1 ½ cups white rum     [780 calories]
2 bottles (1.5 liters total) dry Brut champagne     [1250 calories]
12 oz. pomegranate juice     [225 calories]
1 lemon, thinly sliced
10 – 15 mint leaves, separated from the stem
Pomegranate seeds (amount from ½ whole fruit)

Ice Ring
1 lemon, thinly sliced
10 – 15 mint leaves, separated from the stem
Pomegranate seeds (amount from ½ whole fruit)

Serves a crowd (makes about 12 cups of punch)
Calories per serving: 165 calories per 6 ounce glass

One night before serving the punch, fill a Bundt pan (fancy or decorative, if you have one) with the pomegranate seeds, then fill with water about ¾ of the way up the sides of the pan and add the lemon slices and mint leaves. Leave in the freezer overnight to solidify.

Mint Leaves in Ice Ring [Pomegranate Champagne Punch]

Just before serving the punch, bring the water to a boil in a small saucepan. When water is boiling, add the sugar, and whisk to fully dissolve the sugar in the water. Once sugar is dissolved, remove saucepan from heat and allow to cool fully, about 5 minutes. While simple syrup is cooling, combine the pomegranate juice and rum in a large pitcher or punch bowl. When simple syrup is cool, add to the pomegranate/rum mixture a little bit at a time, tasting intermittently for flavor. Add as much as you’d like for sweetness. Once satisfied with the taste of the mixture, pour in the bottles of champagne carefully so the foam doesn’t overflow the punch bowl or pitcher. When champagne is fully combined with the juice and sugar mixture, add the lemon slices, pomegranate seeds, and mint leaves for color and flavor.

Fresh Pomegranate Seeds [Pomegranate Champagne Punch]

Before serving, remove the ice ring in the Bundt pan from the freezer and run under hot water for ~ 30 seconds to loosen. The ice ring should pop out of the pan easily when held upside down in the punch. Serve with a ladle and champagne flutes or martini glasses.

Recipe – Pomegranate Champagne Punch – PDF Version


I tried this punch at a Bunco party (if you don’t know what Bunco is, look it up immediately – totally fun game to play with the ladies) and the hostess was gracious enough to share the recipe with me.



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