Pomegranate Punch - cooking recipe

Ingredients

1 1/2 cup fresh raspberries
1 bottle (750 ml) Champagne, chilled
4 cups unsweetened cranberry juice, chilled
1 cup loosely packed mint leaves
5 cups sugar
8 large pomegranates, flesh pulped (2 cups pulp)
2 tbsp lemon juice

Preparation

Place 3 raspberries in each cube of a 16-cube ice tray. Fill with water and freeze for 3 hours or until set.
For the pomegranate syrup, stir sugar and 2 cups water in medium saucepan on high heat until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, without stirring, for 10 mins or until thickened slightly. Add pomegranate pulp and lemon juice; return to a boil on high heat. Reduce heat to low; simmer for 2 mins. Remove pan from heat; let stand for 10 mins. Strain and cool.
Place 1 cup of the pomegranate syrup in a large serving bowl (reserve remaining syrup for another use). Stir in Champagne and cranberry juice. Add mint and raspberry ice cubes. Serve immediately.