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)
All rights reserved.