Pomegranate Champagne Punch

Ingredients

• 1 1/2 Cup Sparkling Ice pomegranate blueberry
• 1 Cup pear nectar
• 1/4 Cup orange-flavored liqueur, such as Grand Marnier
• 1 bottle (750 ml) champagne

Directions

In a large pitcher, combine Sparkling Ice pomegranate blueberry, pear nectar, and orange-flavored liqueur.

Slowly add champagne. Serve over ice.

Garnish with mint and blueberries.

Nutritional Facts

Servings4

Calories Per Serving254

Total Fat0.2g0.3%

Sugar17gN/A

Protein0.6g1.2%

Carbs23g8%

Vitamin A2µgN/A

Vitamin B60.1mg6.5%

Vitamin C6mg10%

Vitamin E0.3mg1.7%

Vitamin K13µg16%

Calcium23mg2%

Fiber2g7%

Folate (food)6µgN/A

Folate equivalent (total)6µg1%

Iron0.8mg4.6%

Magnesium24mg6%

Niacin (B3)0.5mg2.6%

Phosphorus43mg6%

Potassium183mg5%

Sodium13mg1%

Zinc0.4mg2.4%

Have a question about the nutrition data? Let us know.

Tags

1. • 1/2 cup water
   • 1/2 cup sugar
   • 2 750-ml bottles chilled champagne
   • 1.5 cups pomegranate juice
   • 1 large lemon, thinly sliced
   • Pomegranate seeds
   • Fresh mint leaves
   • Ice block (frozen in Bundt pan)

1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
   
   
   1. • 1/2 cup water
      • 1/2 cup sugar
      • 2 750-ml bottles chilled champagne
      • 1.5 cups pomegranate juice
      • 1 large lemon, thinly sliced
      • Pomegranate seeds
      • Fresh mint leaves
      • Ice block (frozen in Bundt pan)
   1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
      
      
      1. • 1/2 cup water
         • 1/2 cup sugar
         • 2 750-ml bottles chilled champagne
         • 1.5 cups pomegranate juice
         • 1 large lemon, thinly sliced
         • Pomegranate seeds
         • Fresh mint leaves
         • Ice block (frozen in Bundt pan)
      1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
         
         
         1. • 1/2 cup water
            • 1/2 cup sugar
            • 2 750-ml bottles chilled champagne
            • 1.5 cups pomegranate juice
            • 1 large lemon, thinly sliced
            • Pomegranate seeds
            • Fresh mint leaves
            • Ice block (frozen in Bundt pan)
         1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
            
            
            1. • 1/2 cup water
               • 1/2 cup sugar
               • 2 750-ml bottles chilled champagne
               • 1.5 cups pomegranate juice
               • 1 large lemon, thinly sliced
               • Pomegranate seeds
               • Fresh mint leaves
               • Ice block (frozen in Bundt pan)
            1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
               
               
               1. • 1/2 cup water
                  • 1/2 cup sugar
                  • 2 750-ml bottles chilled champagne
                  • 1.5 cups pomegranate juice
                  • 1 large lemon, thinly sliced
                  • Pomegranate seeds
                  • Fresh mint leaves
                  • Ice block (frozen in Bundt pan)
               1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
                  
                  
                  1. • 1/2 cup water
                     • 1/2 cup sugar
                     • 2 750-ml bottles chilled champagne
                     • 1.5 cups pomegranate juice
                     • 1 large lemon, thinly sliced
                     • Pomegranate seeds
                     • Fresh mint leaves
                     • Ice block (frozen in Bundt pan)
                  1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
                     
                     
                     1. • 1/2 cup water
                        • 1/2 cup sugar
                        • 2 750-ml bottles chilled champagne
                        • 1.5 cups pomegranate juice
                        • 1 large lemon, thinly sliced
                        • Pomegranate seeds
                        • Fresh mint leaves
                        • Ice block (frozen in Bundt pan)
                     1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
                        
                        
                        1. • 1/2 cup water
                           • 1/2 cup sugar
                           • 2 750-ml bottles chilled champagne
                           • 1.5 cups pomegranate juice
                           • 1 large lemon, thinly sliced
                           • Pomegranate seeds
                           • Fresh mint leaves
                           • Ice block (frozen in Bundt pan)
                        1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
                           
                           
                           1. • 1/2 cup water
                              • 1/2 cup sugar
                              • 2 750-ml bottles chilled champagne
                              • 1.5 cups pomegranate juice
                              • 1 large lemon, thinly sliced
                              • Pomegranate seeds
                              • Fresh mint leaves
                              • Ice block (frozen in Bundt pan)
                           1. 1. Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
                              
                              

                              Watch the video: Pomegranate Champagne Punch (May 2022).