Pomegranates, mint, and lemon slices make this champagne punch super festive for the holidays. Pineapple juice adds a bit of sweetness, while rum and triple sec both add a bit of punch to the punch. I made an ice block using mint and pomegranate seeds; instructions are below. This recipe is adapted from Epicurious.
Happy Holidays, everyone!
3 cups pineapple juice
2 1/2 cups pomegranate juice
2 1/2 cups rum
1/2 cup triple sec or grand marnier
4 bottles of dry (brut) champagne
1 cup mint leaves (packed), washed and dried
2 lemons, thinly sliced
Seeds from 1 pomegranate, divided
Special Equipment: Bundt pan or other decorative pan (for ice block), punch bowl or other large container for serving
For the Ice Block:
- Fill a small Bundt pan or other decorative container with filtered water. (I used a container that held about 6 cups.) Make sure that your finished ice block will fit into your punch bowl.
- Float half of the pomegranate seeds and half of the mint leaves in the container.
- Carefully transfer to the freezer and freeze overnight, or until solid.
For the Punch:
- Combine pineapple juice, pomegranate juice, rum and triple sec in a large punch bowl. Add the champagne, remaining mint leaves, remaining pomegranate seeds, and lemon slices.
- Stir gently and serve.