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!

A cup of pomegranate champagne punch

Ingredients:
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
Ice block

Special Equipment: Bundt pan or other decorative pan (for ice block), punch bowl or other large container for serving

Serves: 24

Procedure:

For the Ice Block:

1. 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.
2. Float half of the pomegranate seeds and half of the mint leaves in the container.
3. Carefully transfer to the freezer and freeze overnight, or until solid.

For the Punch:

1. 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.
2. Stir gently and serve.