Chef Contos’ Holiday Punch

Elderflower and Pomegranate Punch 


2 cups 100% pomegranate juice
2 to 3 inch knob of ginger, grated
20 green cardamom pods, crushed
1 bottle extra-dry Prosecco, 750 ml
1 bottle sparkling water
¼ cup pear juice
¼ cup elderflower syrup or juice


Combine the pomegranate juice, ginger, and cardamom in a medium sauce pan. Bring to a boil, then reduce heat to a robust simmer. Cook until reduced to approximately 1 cup, about 30 minutes. Remove from heat, cover, and allow to cool to room temperature. Pass reduced juice through a fine mesh strainer into a storage vessel. Chill in the refrigerator at least 2 hours before making punch. Can be made up to 3 days ahead. 

Just before serving combine reduced pomegranate juice, Prosecco, pear juice, and elderflower syrup in a large pitcher or punch bowl. Taste and add more elderflower syrup if desired.

For fancy presentation, freeze ice cubes with mint and pomegranate seeds.

By Healthy Living Taste Maker Courtney Contos, of Chef Contos Kitchen and Store
65 Falls Rd., Shelburne, VT 05482
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