• 1 cup fresh cranberries

  • 1/2 cup pomegranate arils

  • 1 cup rosemary simple syrup (see below)

  • 1 1/2 cups pomegranate juice

  • 1 1/2 cups unsweetened cranberry juice

  • 1 large bottle sparkling water (about 24 ounces)

  • 6 orange slices, for garnish


Rosemary Simple Syrup:

  • 1 cup sugar

  • 1 cup water

  • 3 large sprigs rosemary


  1. Make the ice ring: Fill a round tube pan 3/4 of the way with water and add the fresh cranberries and pomegranate arils. Freeze overnight.

  2. Make the rosemary simple syrup: Combine the sugar, water, and rosemary in a saucepan, and place the pot over medium heat. Stir until the sugar dissolves, and then let the liquid steep for a half an hour off the heat. Strain out the herbs, then let the syrup cool.

  3. A few hours before guests arrive, mix together the cooled simple syrup and the juices. Chill.

  4. When you’re ready to serve, add the chilled cranberry mixture to a punch bowl, and top with the sparkling water. Add the frozen ice ring (running warm water over the pan helps to release it), and the orange slices for garnish. Serve.


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