The weather drops and I immediately think of punch for any and every opportunity. So, when we got together with Meg of This Mess Is Ours and Kate of ¡HOLA! JALAPEÑO to do a full-on festive tamalada (aka tamale making party), I volunteered to bring the punch! This is an easy punch recipe that's not too sweet, not too boozy, and just right for the Fall, this is made with pomegranate liqueur, ginger juice, apple cider, and sparkling wine.
cut into sixths
For the ice block: The day before serving the punch, arrange the pomegranate pieces and citrus slices in a small loaf pan, bundt pan, or baking pan. Fill with filtered water to cover the fruit then freeze until solid.
For the ginger juice: Place 5 inches of peeled ginger pieces in a food processor or blender and add 3/4 cup of water. Process until smooth then pass through a fine mesh seive and discard solids.
For the punch: Combine the apple cider, pomegranate liquer, ginger juice, and sparkling wine in a large pitcher or punch bowl. To unmoled the ice block, dip the pan in hot water until the ice block releases then gently place it in the punch. Serve the cups of punch topped with thinly sliced apples.
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