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Start the party with this festive, easy-drinking punch featuring a delicious blend of pomegranate and tangerine juices topped off with a bottle of bubbly. An ice ring studded with pear slices and pom seeds keeps the punch cold without overdiluting it.
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- Yields:
- 8 - 10 serving(s)
- Total Time:
- 15 mins
Ingredients
- 3
small Bartlett pears, divided
- 1/2 c.
pomegranate arils, plus more for serving
- 3/4 c.
brandy
- 1/4 c.
pure maple syrup
- 3 1/2 c.
pomegranate juice, chilled
- 1 c.
tangerine juice
- 2
tangerines
- 1
bottle sparkling white wine, chilled
Directions
- Step 1Halve and core 2 pears, then thinly slice and scatter in Bundt pan along with pomegranate arils. Fill two-thirds of the way with water and freeze until solid.
- Step 2In punch bowl, stir together brandy and maple syrup to dissolve. Add pomegranate and tangerine juices and stir to combine.
- Step 3Thinly slice tangerines into rounds. Core and thinly slice remaining pear lengthwise. Add to punch bowl.
- Step 4Add frozen ice ring to punch bowl, then top with sparkling wine. Ladle into ice-filled glasses, spooning in fruit as desired.
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