Pomegranate Punch

Ingredients

• 15 g (1 cup)fresh mint leaves, large stems removed and loosely packed, plus extra for garnish
• 50 g (¼ cup)granulated sugar
• 175 g (1 cup), dividedpomegranate seeds (arils)
• 120 ml (½ cup), dividedlemon juice
• 480 ml (2 cups)pomegranate juice
• 240 ml (1 cup)sparkling water
• 120 ml (½ cup), or to tastewhite rum
• As neededice
• As neededlemon slices, for garnish

Instructions

1. 1

   Muddle the mint

   Put the mint leaves and sugar in a large pitcher. Gently press them with the blunt end of a wooden spoon or a pestle, taking care not to crack a glass pitcher or crush the mint too forcefully.

2. 2

   Add lemon and arils

   Add half the pomegranate seeds and half the lemon juice, then muddle again.

3. 3

   Mix the punch

   Add the remaining pomegranate seeds and lemon juice, followed by the pomegranate juice, sparkling water and rum. Stir until combined and the sugar has dissolved.

4. 4

   Serve immediately

   Put a few extra mint leaves and ice in each glass, pour in the punch, and garnish with lemon slices. Make it just before serving so the mint stays fresh and the sparkling water keeps its fizz.

What is pomegranate punch?

This American-style party drink takes its cue from the mojito, pairing mint and citrus with rum and a sparkling mixer. Pomegranate juice and arils give it a vivid colour and a sweet-tart fruit flavour.

The recipe works well for entertaining because it comes together in a pitcher in just a few minutes. Muddling the mint and some of the arils helps bring their flavour into the drink.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 1g protein, 39g carbs, 1g fat.

The pomegranate juice, sugar and arils supply most of the carbohydrates, while the rum contributes alcohol and the recipe contains very little fat or protein. Serve a glass alongside a protein-rich savoury dish to make a more balanced spread.

Choosing the ingredients

Mint: Use fresh leaves with the large stems removed. Keep a few extra leaves aside to add to serving glasses.

Pomegranate: The juice provides the main fruit flavour, while the arils add juicy bursts and make the pitcher look festive.

Rum: White rum keeps the flavour light and mojito-like. The recipe allows you to adjust the amount to taste.

Muddle gently

Mint and sugar: Press them with the blunt end of a wooden spoon or a pestle, using controlled pressure rather than pounding. This releases the mint’s aroma without crushing it excessively.

Arils and lemon: Muddle half of each together after the mint, then save the rest to stir in. Use a sturdy pitcher and take care if it is made of glass.

Getting the balance right

Sugar: Stir the punch until the sugar has dissolved before serving. If it settles at the bottom, give the pitcher another stir.

Rum and lemon: The rum can be added to taste, and the lemon brings a bright counterpoint to the fruit juice. Keep the recipe’s divided portions in mind so the first muddling stage uses only half the lemon juice and arils.

Keep the fizz fresh

Timing: Add the sparkling water when you mix the punch, then serve it straight away. The recipe specifically recommends making the drink just before serving so the water stays fizzy and the mint does not oxidise.

Pouring: Add ice and a few extra mint leaves to individual glasses rather than relying on the pitcher for garnish. Finish each glass with a lemon slice.

Serving ideas

Serve the punch in glasses over ice, with the pomegranate arils and lemon slices visible. It suits a festive gathering and can be served alongside savoury nibbles or a meal.

For a simple alcohol-free option, leave the rum out and retain the sparkling water; the drink will still have mint, lemon and pomegranate flavours.

Recipe notes & tips

• Remove the large mint stems before measuring the leaves.
• Muddle the mint with gentle pressure to avoid crushing it excessively.
• Divide the pomegranate arils and lemon juice in half before you start.
• Stir until the sugar has dissolved before pouring.
• Add ice to each glass just before serving.
• Make the punch shortly before guests are ready to drink it.

Variations

• Alcohol-free: Omit the rum and serve with the pomegranate juice and sparkling water.
• Less sweet: Reduce the sugar and taste the mixture before serving.
• More citrus: Add extra lemon juice to taste.
• Extra mint: Add a few more fresh leaves to each glass as a garnish.
• Adjust the rum: Add less or more white rum to suit your preference.

Common mistakes to avoid

• Muddling too hard: Press the mint gently so it releases its aroma without being crushed excessively.
• Cracking a glass pitcher: Use a wooden spoon or pestle carefully and avoid forceful blows.
• Adding all the arils at once: Keep half for the later mixing step as directed.
• Leaving the punch to stand: Make it just before serving to help preserve the mint’s freshness and the sparkling water’s fizz.
• Skipping the stir: Mix until the sugar has dissolved so it does not remain at the bottom of the pitcher.

How to store

This punch is best made and served immediately, as the mint can oxidise and the sparkling water can go flat. If you have leftovers, cover and refrigerate them, but expect the fizz and fresh mint flavour to diminish.

Frequently asked questions