Well hey there! Happy Saturday!
I have a special Saturday post! I made us some holiday drinks that I just had to find a place to share, and today was it! These drinks are perfect for that BIG holiday coming up on Thursday or that other BIG holiday coming up in T-minus thirty-three days (ahh, CHRISTMAS!).
I know I don’t usually do drinks, but this year I am so getting into them. I have people coming for Thanksgiving, and TONS of people coming for Christmas. All of these said people REALLY like their holiday drinks, so I figured that now is as good a time as any to start trying my hand at making some fun cocktails. So I’m starting things off simple with this easy Sparkling Pomegranate Punch. It’s basically sparkling pomegranate juice flavored with a little citrus, a little cider and then topped off with champagne. It couldn’t be simpler, which is really good for an amateur like me. If you wanted to also make this drink for kids, just swap the champagne for sparkling water or club soda.
OH, and I added some candied rosemary for a pop of color. It kind of love it!
And that’s all for today, keeping it short and sweet. Have a great weekend!
- 2 cups pomegranate juice
- 1 1/2 cup orange juice
- 2 (12 ounce) bottles apple cider (use non-alcoholic if desired)
- juice from 1 lemon
- 1 (750ml) bottle champagne or sparkling wine OR sparkling water/club soda (for a non-alcoholic version)
- couple dashes of orange bitters
- arils from 1 pomegranate
- Candied Rosemary
- 12 rosemary sprigs
- 1 cup granulated sugar
In a large punch bowl, combine the pomegranate juice, orange juice, apple cider and lemon juice. Stir to combine. Place in the fridge to chill until ready to serve.
When ready to serve, slowly pour in the champagne (or whatever you choose to use) and a couple dashes of orange bitters. Gently mix to combine and then add the pomegranate arils. Ladle into glasses. Top each glass with a sprig of candied rosemary (recipe below). Alternately, you can ladle the punch into glasses before adding the champagne and then top each glass with champagne and pomegranate arils.
Line a baking sheet with parchment paper.
Gently run the rosemary under a little water to dampen it and place on the prepared baking sheet. Sprinkle the rosemary with sugar on all sides, making sure the rosemary is throughly coated in sugar all around. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.
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If you make this recipe, be sure to tag your photo #halfbakedharvest.