Tuesday, December 23, 2008
It's not that I can't cook, but these days, everyone asks me to bring some sparkling beverage to parties. Finalizing plans for Christmas Day libations, I'm considering what kind of bubbly or holiday punch to serve.
A good choice would be one like this Pomegranate Orange Punch that uses seasonal fruit like pomegranates and oranges and is a crowd pleaser (read slightly sweet).
Pomegranate Orange Punch
Makes 10-12 servings
For ice mold:
1 cup orange juice
1/2 cup water
1/2 cup pomegranate seeds
Seeds from one large pomegranate, about 1 cup
2 cups orange juice
1 bottle (375 ml) Quady Essensia Orange Muscat Dessert Wine
1/2 cup Torani Pomegranate Syrup
1 tablespoon candied ginger, minced
1 teaspoon Angostura bitters
2 bottles Segura Viudas Brut Reserva Cava, well chilled
20 mint leaves, torn in pieces (optional)
If making the ice mold, be sure to start it a day before you want to serve the punch so it is nice and cold. Freeze 1 cup orange juice, 1/2 cup water and 1/2 cup pomegranate seeds in a ring gelatin mold.
To make the punch, in a large heavy pint glass, add half the remaining pomegranate seeds and crush with a muddler to releasethe juice. Add juice to a large punch bowl, throwing away the seeds. Add the orange juice, orange muscat wine, pomegranate syrup, candied ginger and bitters to a punch bowl. Just before serving, add the two bottles of chilled cava. Add the ice ring if using and sprinkle with mint, if desired.
By Maria C. Hunt All Rights Reserved