Pomegranate Punch Recipe
Photo: Yasu + Junko
Ingredients
2 cups pomegranate seeds (from 2 pomegranates)
2 (750-milliliter) bottles Prosecco, chilled
1 (750-milliliter) bottle sparkling apple-pomegranate cider (or sparkling apple cider)
Directions
In a Bundt pan, place 1 cup pomegranate seeds. Fill with water and freeze until solid, about 6 hours or overnight. In a punch bowl, combine Prosecco and cider. Add ice ring to bowl just before guests arrive; serve, garnishing glasses with remaining pomegranate seeds.
Directions
In a Bundt pan, place 1 cup pomegranate seeds. Fill with water and freeze until solid, about 6 hours or overnight. In a punch bowl, combine Prosecco and cider. Add ice ring to bowl just before guests arrive; serve, garnishing glasses with remaining pomegranate seeds.
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