Warm Pomegranate Punch Recipes

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.

SPICED POMEGRANATE PUNCH

Steps:

• Cut pomegranates in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a medium saucepan. (You should have about 2 1/2 cups juice.)
• Add cider, 2 cups water, the cinnamon stick, and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; gently simmer 15 minutes. Skim any foam that rises to the surface.
• Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm, garnished with orange zest.

WARM CHRISTMAS PUNCH

Steps:

• In a 3-qt. slow cooker, combine juices, Red Hots and cinnamon stick. Cover and cook on low for 2-4 hours or until heated through and candies are dissolved., Discard cinnamon stick before serving. Serve with sugared cranberries and additional cinnamon sticks if desired.

POMEGRANATE WINTER PUNCH

Steps:

• Roll the pomegranates on a countertop to soften. Halve them crosswise and hold them, cut side down, over a medium saucepan, hitting the backsides until all the seeds have been released. Add the lime juice, brown sugar, rum, 10 pieces of star anise, cinnamon, mulling spices and 3 of the sliced figs. Bring to a boil and simmer 7 minutes. Add the wine and let it rest, covered, 10 minutes. Serve warm, strained or not, in small mugs garnished with a fig slice and a piece of star anise.