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.
1 Comment
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