Just in time for a Valentine’s Day celebration is this amazing punch that will surely please your party guests!

  • 1/2 cup sugar
  • 2 750-ml bottles chilled brut Champagne
  • 1 1/2 cups white rum
  • 1 1/4 cu
  • 1/2 cup water
  • ps pomegranate juice
  • 1 large lemon, thinly sliced
  • Pomegranate seeds
  • Fresh mint leaves
  • Ice


Preparation

Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.

Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

Author

Most people know me as Playboy's Miss June 1985. I also won $100,000 on the TV talent show "Star Search" as their Spokesmodel Champion in 1986, have been featured in movies such as, Disney's "Can't Buy Me Love", A Low Down Dirty Shame, House 2, Society and Andy Sidaris' "Guns", currently I have a Cajun spice called, "Devin's Kickass Cajun Seasoning" especially created to help the great city of New Orleans rebuild from the devastation of Hurricane Katrina. I just authored a book featuring an exclusive interview with pinup legend Bettie Page entitled, "The Naked Truth About A Pinup Model"

1 Comment

  1. Hi Devin, Absolutely devine flavors. Been a fan of pomegranate since childhood. Just loved to get that juice from around each seed. Hope you don’t mind, I have a pomegranate recipe for lamb below.

    Here’s a recipe I use from my grandmother who lived in Russia:
    Marinated Lamb on Skewers
    3/4 c fresh reamed pomegranate juice, seeds OK (about 2)
    2 Tbsp. lemon juice
    1/2 cup chopped onion
    1/4 cup vegetable oil
    2 cloves garlic minced or pressed
    1/2 tsp. salt
    1/4 tsp. bl. pepper
    2 lbs. cubed lamb lean shoulder/leg
    2 green onions, thinly sliced
    lemon wedges

    Mix pomegranate and lemon juices, chopped onion, oil, garlic, salt and pepper in a shallow bowl. Stir in cubed lamb. Cover and refrigerate for 4 hrs. or overnight.

    Drain meat and divide it among 6 skewers. Broil about 4″ from heat source, turning until well browned on both sides for 8 to 10 min. Serve sprinkled with green onions and garnish with lemon wedges. Possibly a sprinkling of your DKCS wouldn’t hurt, either.

    Makes 6 servings.

    Serve with rice pilaf and sauted squash or zucchini.

    Have a great day. Love ya, Lilian

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