Recipe
September 18, 2009
Framboise Apricot Punch Recipe
Step 1: Combine the orange juice, water, and 1/2 cup of the pomegranate seeds in a small ring mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the framboise, cognac, apricot brandy, orange and lemon slices, and sugar in a plastic container. Let the fruit soak in the liquor overnight.
Step 2: The day you plan to serve the punch, pour the sour mix and 2 bottles of sparkling wine into a large punch bowl.
Step 3: Add the liquor-soaked fruit, syrup, and the remaining 1/2 cup of pomegranate seeds. Crown the punch with the orange and pomegranate ice mold, which will keep the punch cold.
Reprinted with permission from Maria C. Hunt’s The Bubbly Bar (2009 Clarkson Potter).
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Directions
Yield:
Step 1: Combine the orange juice, water, and 1/2 cup of the pomegranate seeds in a small ring mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the framboise, cognac, apricot brandy, orange and lemon slices, and sugar in a plastic container. Let the fruit soak in the liquor overnight.
Step 2: The day you plan to serve the punch, pour the sour mix and 2 bottles of sparkling wine into a large punch bowl.
Step 3: Add the liquor-soaked fruit, syrup, and the remaining 1/2 cup of pomegranate seeds. Crown the punch with the orange and pomegranate ice mold, which will keep the punch cold.
Reprinted with permission from Maria C. Hunt’s The Bubbly Bar (2009 Clarkson Potter).
