Framboise Apricot Punch
(0 people have added this recipe to their favorites.)
- Servings: 12 (enough for 6 people)
My friend Kalisa makes a wickedly delicious holiday punch each year that hits the perfect balance between sweet, tart and potent with its combination of cognac, apricot brandy and raspberry eau de vie – known as framboise. Start this punch the day before you plan to serve it.
Ingredients
- 1 cup orange juice
- 1/2 cup water
- 1 cup pomegranate seeds, divided use
- 3/4 cup framboise (raspberry eau-de-vie)
- 1/2 cup VSOP cognac
- 1/4 cup apricot brandy
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1/2 cup sugar
- 1/2 cup Homemade Sour Mix
- 2 bottles brut sparkling wine
Preparation
- Combine the orange juice, water and ½ cup pomegranate seeds in a small ring gelatin mold or a small square plastic container with a lid.
- Freeze for 24 hours. Combine the framboise, cognac, apricot brandy, orange and lemon slices and sugar in a plastic container. Let the 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 remaining 1/2 cup of pomegranate seeds.
- Crown punch with the orange and pomegranate ice mold, which will keep the punch cold.
Reviews (0)
Be the first to review this recipe!