Pink Champagne Punch


  • 1 ¼ cups water
  • ¼ cup sugar
  • 2 (4-inch long) strips lemon zest
  • 1 cup chilled bottled pomegranate juice
  • 3 tablespoons fresh lemon juice
  • 1 750 milliliter bottle chilled pink sparkling wine or champagne
  • lemon twists

1. Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour. 2. Just before serving, pour pomegranate syrup into a 2-quart glass pitcher...

View full recipe at SpringPad


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