Pink Champagne Punch
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup sugar
- 1 1/4 cups water
- 3 tablespoons fresh lemon juice
Preparation 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. Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne. Cooks' Notes:•Syrup can be made 2 days ahead and kept chilled. •To squeeze juice from fresh pomegranates, halve them horizontally and squeeze them, like oranges, with a reamer.
Preparation 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. Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne. Cooks' Notes:•Syrup can be made 2 days ahead and kept chilled. •To squeeze juice from fresh pomegranates, halve them horizontally and squeeze them, like oranges, with a reamer.
