Explore this recipe
Required Equipment
- Saucepan
- Punch bowl
- Ladle
Utilized Devices
Cooking Techniques
- syrup making
- batch mixing
Ingredients
- 200 gSugar
- 240 mlWater
- 12 gRosemary sprigs
- 720 mlPomegranate juice
- 480 mlCranberry juice
- 240 mlOrange juice
- 120 mlLime juice
- 480 mlGinger beer
- 480 mlSparkling water or prosecco
- 140 gPomegranate arils
Instructions
Make rosemary syrup: simmer sugar, water, and rosemary sprigs 5 minutes. Cool, strain, chill.
In a punch bowl, combine pomegranate, cranberry, orange, and lime juices with 1/2 cup rosemary syrup (adjust to taste).
Just before serving, stir in ginger beer, sparkling water or prosecco, pomegranate arils, and ice.
Garnish with orange slices, fresh cranberries, and rosemary sprigs. Serve with ladle.
Chef Tips
- ⭐Offer a chilled bottle of prosecco on the side so guests can spike their own glass.
- ⭐Freeze extra rosemary sprigs in ice cubes for aromatic visuals.
- ⭐Swap ginger beer for spiced kombucha for a probiotic twist.
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Nutritional Highlights
- ✓Antioxidant-rich juices
- ✓Naturally vegan and gluten-free
- ✓Customizable sweetness via syrup
Dietary Notes
Compliant With
FAQ
How far ahead can I prep it?
Mix juices and syrup up to 24 hours ahead; add ginger beer and bubbles just before serving.
Can kids drink it?
Yes—keep prosecco separate and use sparkling water in the main bowl for a zero-proof version.
Nutrition
| Calories | 110 |
| Protein | 0 g |
| Carbs | 27 g |
| Fat | 0 g |