Pomegranate Tea Punch Recipes

Steps:

• Add the pomegranate juice and agave to a pitcher and stir to combine. Add the tequila, pomegranate seeds and mint, then stir and allow to sit until ready to serve.
• Fill wine glasses with ice, then fill halfway with the prepared cocktail. Top off each glass with Champagne. Garnish each with a mint sprig and 1 or 2 slices of lime. Serve immediately.

Steps:

• For the ice mold:
• Add the pomegranate seeds, pomegranate juice and water to a silicone Bundt pan. Freeze until solid, 3 to 4 hours or overnight. When ready to serve, run the ring mold under a little hot water, remove from the pan and place in a large punch bowl.
• For the pomegranate lime punch:
• Add the pomegranate juice, vodka, orange-flavored liqueur and lime juice to a large punch bowl and stir to combine. Add the ring mold and top with the Champagne just before serving. Garnish with the rose petals.

Steps:

• Bring sugar, 1 1/2 cups water, and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint; let stand 30 minutes. Strain. Let cool completely.
• Stir together mint syrup, juice, and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint; serve.