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