Recipe

September 18, 2009

Framboise Apricot Punch Recipe

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).

The Bubbly Bar

Ingredients

1 cup orange juice
1/2 cup water
1 cup pomegranate seeds, divided
3/4 cup framboise (raspberry eau-de-vie)
1/2 cup VSOP cognac
1/4 cup apricot brandy
1 orange, thinly sliced
1 lemon, thinly sliced
1/2 cup sugar
1/2 cup sour mix
2 bottles brut sparkling wine

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).

The Bubbly Bar

Photographer:

Paul Body