Best Pomegranate And Pink Grapefruit Punch Recipes

POMEGRANATE PUNCH

Steps:

• Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
• Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.

POMEGRANATE HOLIDAY PUNCH

Steps:

• For the ice mold:
• Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
• For the pomegranate lime punch:
• Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.

POMEGRANATE-AND-PINK-GRAPEFRUIT PUNCH

Steps:

• Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.
• Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.
• To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.

PINK GRAPEFRUIT PUNCH

Steps:

• Combine 1/4 cup water and sugar in a small microwave-safe bowl. Microwave on high for 30 seconds or until the sugar dissolves; cool. In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water. Chill. Serve over ice. Garnish with orange or lemon slices and cherries if desired.

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS

Steps:

• Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
• In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.