1 C ice
1½ C simple syrup*
1¼ C unsweetened pomegranate juice, chilled
1 C cranberry juice, chilled
25 oz (approx) sparkling water, chilled
2 limes, thinly sliced
optional garnishes: fresh mint, pomegranate arils
Place ice in a punch bowl; add simple syrup, pomegranate juice, and cranberry juice. Stir well. Gently pour in sparkling water. Garnish with lime slices, mint sprigs and/or pomegranate arils.
Alternately, mix punch in a large pitcher; place a slice of lime, a mint sprig and a few pomegranate arils in 10 champagne flutes, goblets or tall glasses. Gently pour punch into flutes/goblets/glasses and serve.
Combine equal parts sugar and water in saucepan over medium heat. Bring to boil, reduce heat; simmer 5 minutes, stirring occasionally, until sugar is dissolved. Remove from heat; allow to cool.
Ashley & Taylor
Lower photo is just for inspiration...using a bundt cake pan with some of the garnish ingredients to make an ice ring to float in the punch bowl.