Just pour everything into a large punch bowl, stir and serve in punch glasses.
You can also make individual drinks using the same ingredients as follows:
Pint glass filled with ice, 1 1/2 oz Mango Vodka, 1 oz Mango Nectar, 1 oz Pomegranate juice, 1/2 oz cherry juice, 1 oz 7-up and a splash lime juice. Stir and serve with a lime wedge garnish.
Pour the chilled pomegranate juice, grape juice and ginger ale into a large punch bowl and stir.
Sprinkle a generous handful of blueberries so that they bob on the surface of the cocktail. Use a ladle to serve.
Add all ingredients to 1 gallon punch bowl.
to 8 cup capacity punch bowl.
Place the ice
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
b>pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate
Add the pomegranate juice to a small saucepan
Place ice in a 3-litre (12 cup) pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.
Add orange slices and mint.
ntil set.
For the pomegranate syrup, stir sugar and 2
hen baking.
Pour the pomegranate molasses dissolved in 3/4
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves.
Simmer 5 minutes.
Cool syrup completely.
Combine Champagne, rum, and pomegranate juice in punch bowl.
Add enough syrup to sweeten to taste.
Mix in lemon slices, pomegranate seeds, and mint leaves.
Add ice block to bowl.
sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to
ave enough bulgur for this recipe and substitute cracked wheat and
6-8 cup capacity punch bowl.
Add simple syrup
(I include this because the recipe talked about how to cook
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
se all of it). Sprinkle pomegranate seeds over top. Serve warm
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.
Combine all ingredients in a shaker or pitcher.
Mix or shake will.
Serve over ice.
This recipe can be scaled up or down according to how many servings you want to make.
ish and sprinkle with thyme. Recipe may be doubled.