Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice takes things in an even livelier direction.
This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.
Recipe information
Total Time
15 min
Yield
Makes about 10 cups
Ingredients
1 qt chilled pomegranate juice
2 Tbsp fresh lime juice
1/4 cup superfine granulated sugar
2 (750ml) bottles chilled Prosecco
2 clementines, thinly sliced crosswise
1 lime, thinly sliced crosswise
Preparation
Step 1
Stir together juices and sugar in a large punch bowl until sugar has dissolved. Stir in Prosecco and serve garnished with fruit.
Do Ahead
Step 2
Punch, without Prosecco, can be made 1 day ahead and chilled.
Recipe notes
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These little gems can be used for so much more than just juice.
