Pomegranate Rum Punch
If you’re hosting a Halloween party this season, here is a terrific punch recipe with tasty fall flavors, for adults only, of course. Here’s how to make it.
4 hibiscus tea bags
1 small cinnamon stick, smashed
1 c. pomegranate juice
1 c. spiced rum
1/2 c. fresh navel or blood orange juice, plus slices for serving
1 (750-milliliter) bottle prosecco or other sparkling wine, chilled
Pomegranate seeds, for serving
1. Place tea bags and cinnamon stick in a large measuring cup. Top with 1 cup boiling water; let steep for 5 minutes. Strain and cool to room temperature.
2. Combine tea, pomegranate juice, rum, and orange juice in a pitcher. Slowly stir in prosecco. Serve over ice with orange slices and pomegranate seeds.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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