Pomegranate Punch

1. 1

   Place 3 raspberries in each cube of a 16-cube ice tray. Fill with water and freeze for 3 hours or until set.

2. 2

   For the pomegranate syrup, stir sugar and 2 cups water in medium saucepan on high heat until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, without stirring, for 10 mins or until thickened slightly. Add pomegranate pulp and lemon juice; return to a boil on high heat. Reduce heat to low; simmer for 2 mins. Remove pan from heat; let stand for 10 mins. Strain and cool.

3. 3

   Place 1 cup of the pomegranate syrup in a large serving bowl (reserve remaining syrup for another use). Stir in Champagne and cranberry juice. Add mint and raspberry ice cubes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.