Sparkling pomegranate punch
Ruby pomegranate and orange juice topped with sparkling water or prosecco, with rosemary, orange slices and jewel-like arils. A festive pitcher for a crowd.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 70 kcal
Ingredients
Method
Roll the rosemary sprigs between your palms to bruise them and release their oils.
In a large pitcher or punch bowl, stir together the pomegranate juice, orange juice and maple syrup if using. Taste; add more syrup if your juice is tart.
Add the orange slices and rosemary and stir. Let them sit while you get the glasses ready to let the rosemary flavor the juice.
Just before serving, add the ice, then slowly pour in the cold sparkling water or prosecco and stir gently once so it stays bubbly.
Scatter in the pomegranate arils and ladle or pour into glasses, with a slice of orange and a small rosemary sprig in each.
Tips
- Add the bubbles at the last minute. Mix the juice base up to a day ahead and keep it in the fridge.
- For a mixed crowd, make the base with sparkling water and set out a bottle of prosecco so guests can top up their own. The prosecco version adds about 70 calories per glass.
- Buy the cups of ready-to-eat pomegranate arils from the produce section to save the work of seeding a fruit.
