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Fresh Pomegranate Punch


The extraordinary juice of the pomegranate makes a wonderful sauce for meats and provides a base for this ruby-red punch.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, December 2002


  • 5 pomegranates
  • 3/4 cup sugar
  • 1 bunch fresh mint, trimmed and rinsed
  • 1/4 cup freshly squeezed lemon juice


  1. Cut pomegranates in half, and extract juice from seeds with a juicer or reamer. Strain through a fine sieve into a large bowl, discarding pulp. You should have about 3 1/3 cups juice.

  2. In a small saucepan, bring 2 cups water and sugar to a boil. Reduce to a simmer, and stir until sugar dissolves. Add pomegranate juice, mint, and lemon juice. Cover; let steep 30 minutes. Remove and discard mint; let cool completely.

Cook's Notes

Transfer to an airtight container; chill until ready to serve, up to 2 days.

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