Pomegranate And Peach Punch Recipes

POMEGRANATE HOLIDAY PUNCH

Steps:

• For the ice mold:
• Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
• For the pomegranate lime punch:
• Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.

POMEGRANATE PUNCH

Steps:

• Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
• Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.

BOURBON PEACH PUNCH

Steps:

• Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
• When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.