On The Menu: Pomegranate Punch

This month's Guest Editor, Chef Ericka Burke of Volunteer Park Cafe, suggests this sweet seasonal refreshment to please a party crowd, including the kids.
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Rather than whipping up individual cocktails for a full house, why not make a big bowl of punch for your upcoming holiday gatherings? Particularly when served from a fun vintage dish, this drink is pretty and festive, and it works as a great centerpiece (and even a bit of a conversation starter). Pomegranates add the perfect seasonal flavor, plus a red tint to match the decor. 

We like to make the recipe without any booze and keep bottles of bubbly on deck. That way, everyone (even kiddos!) can enjoy the libations, and adults can top off their glasses if they choose. 



½ cup sugar
½ cup water
2 cups pomegranate juice
½ cup orange juice
½ cup pineapple juice
Pomegranate seeds to garnish
2 blood oranges cut into thin wedges to garnish
Mint leaves to garnish (optional)
Prosecco (optional)



First, to make a simple syrup, combine the sugar and water in a pan over medium heat. Simmer until sugar dissolves, then cool the syrup.

Combine all fruit juices with the simple syrup and place in a punch bowl.

Add ice and garnishes: pomegranate seeds, blood orange wedges and mint leaves, if using.

For the adults, top glasses of punch with a few ounces of Prosecco to create a fun, bubbly punch!


p.s. Now that drinks are sorted out, here are a few easy homemade snacks to serve