Ginger Lime Lychee Pomegranate Punch
To serve this punch at a holiday gathering, make it extra festive with pomegranate-aril and mint-leaf ice garnishes. You’ll need a bundt cake pan and ice-ball molds, plus 2 pomegranates (arils removed) and about 500 ml (2 cups) of mint.
Equipment
- 1 large ice ring
- ice ball molds
Ingredients
Ginger Lime Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
- 2 inch piece of ginger, sliced
- 1/3 cup lime juice
Lychee Pomegranate Punch
- 1 1/2 cups lychee juice
- 6 cups pomegranate juice
- 1 cup ginger lime simple syrup
- Ginger beer or prosecco
- pomegranate arils for garnish
- mint sprigs for garnish
Instructions
Large Ice Ring
- Line the bottom of a bundt cake pan with pomegranate arils and torn mint leaves. Pour just enough lychee juice in the pan to cover the arils. Place in the freezer on a level surface. Once this layer has frozen, add another two inches of ice-cold water to the pan and freeze until solid. To remove the frozen ring, briefly set the bundt pan in a sink partially filled with hot water. One minute should do it.
Pomegranate Mint Ice Balls
- Fill an ice ball mold half full of pomegranate arils and add one mint sprig. Fill completely with water and allow to freeze for at least 3 hours. Depending on the mold style, you may need to repeat this process until you have enough ice balls to garnish and serve the punch.
Ginger Lime Simple Syrup
- Place ingredients (except limes) in a small saucepan. Stir and heat until sugar has dissolved. Remove from heat and cool to room temperature. While syrup is cooling, juice limes and add to syrup then strain.
Lychee Pomegranate Punch
- Place lychee and pomegranate juice in a large (8 cup) pitcher. Add the ginger lime simple syrup and mix well.Pour punch into a punch bowl and garnish with the ice ring and pomegranate mint ice balls.To serve, fill each glass ½ full and top up with ginger beer or chilled prosecco. Garnish each glass with pomegranate mint ice balls.