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
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
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.
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
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.
6-8 cup capacity punch bowl.
Add simple syrup
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.
hill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
nderneath, then pour over the pomegranate juice. Cover the lamb with
br>Add in 2 cups pomegranate juice, cinnamon stick, and enough
5 mniutes.
stir in pomegranate seeds and pour into pie
nto the skin of the pomegranate, careful not to cut through
bsp cornstarch with 2 tbsp pomegranate juice. Bring 1 1/2
Pomegranate Molasses:
Place all the
ips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe