Cheery, wintry citrus is perfect in this pomegranate punch, not only for its color but also for the brightness it brings to the recipe. It’s wise (and easy) to double the recipe if you’re expecting a large crowd.
1 (750 ml.) bottle dry, chilled sparkling wine
½ navel orange, juiced
½ lemon, juiced
½ clementine or tangerine, juiced
4 oz. gin, chilled
½ cup pomegranate seeds
1 batch ginger syrup
Tools: punch bowl, ladle
Garnish: Citrus slices such as navel oranges, tangerines, lemons, or limes
Carefully add a block of ice to a punch bowl. Add all ingredients to the bowl and stir to combine. Serves 4.
½ cup fresh ginger, coarsely chopped
½ cup cane sugar
½ cup water
Combine the ginger, sugar and water in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Simmer for 30 minutes, stirring occasionally. Remove from the heat and allow to cool completely. Strain out the ginger and discard. Store the syrup in the refrigerator for up to 1 week.
Reprinted with permission from Vibrant Food written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014)