This festive punch has the tang of grapefruit juice combined with the soft, floral flavor of lychee. And when you add fresh basil leaves to the mix, it brings a taste of summer to the holiday season. After pouring the grapefruit-lychee mixture into a glass, drizzle the pomegranate syrup on top—it will sink to the bottom like grenadine in a tequila sunrise.

Martha Stewart Living, December 2021

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Credit: Nico Schinco

Recipe Summary

total:
1 hr 5 mins
prep:
5 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.

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  • Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.

  • To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.

Cook's Notes

To make these into "mimosas," top off each glass with dry sparkling white wine or rosé.

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