Pomegranate Cranberry Champagne Punch
This Pomegranate Cranberry Champagne Punch recipe is made with a fresh cranberry reduction, pomegranate juice, and — of course — bubbly, wonderful champagne. It’s the perfect holiday drink for parties, get-togethers, and festive family dinners!
If you love fun and cocktail recipes, then you’ve got to try my Spiked Berry Lemonade and my Cranberry Pomegranate Mojito!
Ring in the Holidays with This Festive Punch!
The holidays are always an excuse to let loose and celebrate. I’ve always loved preparing fun cocktails like my Holiday Pomegranate Mojito and my Red Wine Sangria for family and friends when we’re counting down to the new year, and this new pomegranate cranberry champagne punch will definitely be added to this year’s menu!
This punch is fruity and slightly sweet with tons of fizz from the dry champagne. Made with a cranberry reduction, fresh mint, pomegranate and cranberry juice, this punch goes down a little too easy. It’s loaded with the flavors of the season — fresh cranberries, pomegranate juice, and of course champagne!
Did I mention the best part of this drink? It takes only minutes to put together! This pomegranate cranberry champagne punch is the perfect holiday cocktail recipe. Made with a fresh cranberry reduction and champagne!
To make the homemade cranberry reduction (aka a cranberry simple syrup), you’ll need fresh cranberries and equal parts water and sugar.
And to make the cocktail, you’ll need that cranberry reduction along with a bottle of extra-dry champagne (I used Korbel), triple sec, pomegranate juice, 100 percent cranberry juice (watch the sugar!), fresh mint springs, and a lime.
- I don’t advise making this pomegranate cranberry cocktail punch far in advance because the champagne will lose its bubbles the longer it sits out (and no one likes flat champagne). But you can make a big batch of the cranberry reduction to use as needed. It will keep for up to 3 weeks in the fridge in a sealed container or mason jar, but it can also be frozen for up to 6 months.
- Always use fresh cranberries in the simple syrup; not cranberry juice! You can almost always find these in your grocery store’s produce section this time of year. Adding juice would mess up the chemistry of the simple syrup by incorporating too much liquid and sugar.
- If you don’t have limes handy, you could use other citrus like blood oranges, cara cara oranges, or even clementines. Orange and cranberry are a beautiful combination!
How To Make This Cocktail
- Make the Cranberry Reduction: Add the cranberries, sugar, and water to a saucepan. Bring to a light simmer and cook until cranberries have opened up and the sauce has thickened.
- Assemble the Cocktail Punch: Add champagne, both juices, and triple sec to a punch bowl. Top with sprigs of mint and lime slices.
- Serve: You can either add the cranberry simple syrup to each glass or add it all to the punch. Serve in a glass or champagne flute with or without ice, and enjoy!
Storage and Freezing Instructions
You could make a big batch of the cranberry simple syrup and either keep it refrigerated for up to 3 weeks or freeze it to use later as needed.
More Cocktail Recipes To Try
- Pomegranate Cranberry Champagne Punch
- Red Wine Sangria
- Spiked Berry Lemonade
- Frozen Mixed Berry Lemonade (Non Alcoholic)
- Mixed Berry Mojito
- Mixed Berry Margaritas
- Blood Orange Mojito
Pomegranate Cranberry Champagne Punch
- 1/2 cup fresh cranberries
- 3 tablespoons water
- 3 tablespoons sugar
- 1 750 ml bottle of champagne I used Korbel extra dry
- 1/2 cup triple sec
- 1 1/2 cups pomegranate juice
- 1 1/2 cups cranberry juice
- 12 sprigs mint
- 1 lime sliced
- Add cranberries, water and sugar to a medium saucepan. Bring to a light simmer over medium heat. Cook for 5 minutes until cranberries are opened up and the sauce is thick. Set aside to cool slightly.
- Add champagne, triple sec, pomegranate juice and cranberry juice to a large punch bowl or pitcher.
- Stir in cranberry reduction.
- Top with sprigs of mint and lime. Serve immediately.