Gin Blossom Punch
You can make the punch up to 1 day ahead.
Nutrition
Calories: 300 kcalCarbohydrates: 25 gSodium: 5 mgSugar: 23 g
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups water
- 6 fresh rosemary sprigs
- 4 cups gin
- 2 cups sparkling wine
- 2 cups pomegranate juice
- Pomegranate seeds optional
Instructions
- 1. Combine sugar, water, and rosemary in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Continue to boil for 1 minute, or until sugar is fully dissolved. Remove from heat and let stand 30 minutes, then strain to remove rosemary sprigs. Let syrup cool completely.
- 2. Combine gin, sparkling wine, rosemary simple syrup, and pomegranate juice in a punch bowl and stir to combine; refrigerate for at least 1 hour.
- 2. Add ice and garnish punch with pomegranate seeds before serving if desired.
- Source: Hannaford fresh Magazine, November - December 2017