1 cup orange juice
½ cup water
1 cup pomegranate seeds (or frozen raspberries depending on season), divided use
¾ cup Framboise (raspberry eau de vie)
½ cup VSOP Cognac
¼ cup apricot brandy
1 orange, thinly sliced
1 lemon, thinly sliced
½ cup sugar
½ cup sour mix
2 bottles Rotari or Mirabelle brut sparkling wine
Combine the orange juice, water and ½ cup pomegranate seeds (or raspberries) in a small ring gelatin mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the Framboise, Cognac and brandy, orange and lemon slices and sugar in a plastic container. Let fruit soak in the liquor overnight.
The day you plan to serve the punch, pour the sour mix and two bottles of sparkling wine in a large punch bowl. Add the liquor-soaked fruit and the rest of the pomegranate seeds (or raspberries). Crown punch with the orange and pomegranate or raspberry ice mold, which will keep the punch cold.
Adapted from The Bubbly Bar by Maria C. Hunt, (Clarkson Potter, 2009)
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