Spiced Pomegranate Punch Recipes

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SPICED POMEGRANATE PUNCH



Spiced Pomegranate Punch image

Make and share this Spiced Pomegranate Punch recipe from Food.com.

Provided by AmandaInOz

Categories     Punch Beverage

Time 25m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

5 pomegranates or 2 1/2 cups pomegranate juice
1 cup apple cider
1/2 cinnamon stick
1 tablespoon fresh ginger, thinly sliced
2 cups water
1/4 cup fresh orange juice

Steps:

  • Cut pomegranates in half. Extract juice from seeds with a citrus juicer. Strain into a medium saucepan.
  • Add cider, water, cinnamon and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; simmer gently for 15 minutes. Skim any foam that rises to the surface.
  • Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm.

Nutrition Facts : Calories 200.9, Fat 2.8, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 45.3, Fiber 9.4, Sugar 33, Protein 4

POMEGRANATE HOLIDAY PUNCH



Pomegranate Holiday Punch image

Provided by Clinton Kelly

Categories     beverage

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 9

4 cups pomegranate seeds
1/2 cup pomegranate juice
2 1/2 cups water
1 1/2 cups pomegranate juice
1 cup vodka
3/4 cup orange-flavored liqueur, such as Cointreau
1/3 cup fresh lime juice
1 bottle Champagne
Rose petals, for garnish

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.

RETRO RUM GINGER POMEGRANATE PUNCH



Retro Rum Ginger Pomegranate Punch image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 15 to 20 cocktails

Number Of Ingredients 8

2 cups pomegranate juice, chilled
1 cup pineapple juice, chilled
1 cup orange juice, chilled
1 cup spiced dark rum, chilled
1 cup white rum, chilled
Two 5.07-ounce cans ginger beer, preferably Goslings or Fever-Tree, chilled
1 orange, sliced into wheels
1/2 cup pomegranate seeds

Steps:

  • Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

WARM CIDER AND RUM PUNCH



Warm Cider and Rum Punch image

For a fun and festive holiday gathering, make this crowd-pleasing spiked punch.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 6

8 cups apple cider
1 apple, thinly sliced crosswise
1 orange, thinly sliced crosswise
2 cinnamon sticks
1-inch piece fresh ginger, peeled and thinly sliced
2 cups dark rum

Steps:

  • In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

Nutrition Facts : Calories 213 g

MR. TINGLES POMEGRANATE-RUM PUNCH



Mr. Tingles Pomegranate-Rum Punch image

There are only a few ingredients in this party-friendly pomegranate-rum punch.

Provided by Maggie Hoffman

Yield Makes about 16 drinks

Number Of Ingredients 7

1 (750 ml) bottle light rum
2 tablespoons Sichuan peppercorns
25 ounces pomegranate juice
8 1/2 ounces fresh lemon juice
8 1/2 ounces 1:1 simple syrup (see note)
4 ounces water
GARNISH: ice block, about 20 lemon wheels, 1/4 cup pomegranate seeds, and 1 tablespoon each black and pink peppercorns (optional)

Steps:

  • At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
  • Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the peppercorns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
  • When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.

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