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Pomegranate Cranberry Rum Punch With Candied Rosemary
A winter cocktail filled with winter produce and ideal for holidays and winter parties!
Author Shelly Westerhausen
For the simple syrup:
-
1
cup
fresh cranberries + more for garnish
-
1
cup
sugar
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1
cup
water
For the candied rosemary:
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8
Rosemary sprigs
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1/4
cup
sugar
Everything Else:
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4
cups
Pomegranate Juice
-
1
cup
Cranberry Juice
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1
cup
white rum
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Combine the cranberries with 1 cup sugar and 1 cup water in a saucepan and bring to a simmer over medium-high heat.
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Stir to make sure the sugar is dissolved and then remove from heat. Set aside and let cool.
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Place the sugar for the candied rosemary in a shallow dish. Dip the rosemary sprigs in the simple syrup and then immediately roll in the sugar.
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Place on parchment paper to try and repeat with the rest of the sprigs.
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Combine the juices, rum, and simply syrup in a pitcher. Chill.
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Divide between 8 glasses and garnish with the rosemary. Cheers!