Prosecco punch
Votes: 1
Time: 10 minutes plus freezing time
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Fruit ice and a light pomegranate punch with Prosecco sparkling wine, the taste of which can be savory without stopping, are a great way to start any evening. To make the drink non-alcoholic, substitute an equal amount of ginger ale for the Prosecco. The vibrant raspberries and pomegranate seeds, frozen in ice, will float on the surface of the punch, making it truly festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 liters of white grape juice
- 1 liter of pomegranate juice
- 200 g of raspberries
- 250 gr. pomegranate seeds
- 1 bottle (1 l.) ginger ale
- 2 bottles of Prosecco sparkling wine
- Special device: muffin tins
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Cooking the dish according to the recipe:
- Combine white grape and pomegranate juice in a large pitcher. Pour into muffin tins, filling them halfway. Top each tin with a few raspberries and pomegranate seeds. Freeze until set.
- Place the pitcher with the remaining juice in the refrigerator until ready to serve. When ready to serve, pour the juice into a punch bowl and add ginger ale and prosecco.
- Remove the muffin tins from the freezer and use a small spatula to scoop out the ice cubes. Let them thaw for about 1 minute if you can't get them out right away. Add the ice cubes to the punch bowl and serve.
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