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.
65 Falls Rd., Shelburne, VT 05482