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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!
Course Drinks
Cuisine Vegetarian
Author Shelly Westerhausen


For the simple syrup:

  • 1 cup fresh cranberries + more for garnish
  • 1 cup sugar
  • 1 cup water

For the candied rosemary:

  • 8 Rosemary sprigs
  • 1/4 cup sugar

Everything Else:

  • 4 cups Pomegranate Juice
  • 1 cup Cranberry Juice
  • 1 cup white rum


  1. Combine the cranberries with 1 cup sugar and 1 cup water in a saucepan and bring to a simmer over medium-high heat.
  2. Stir to make sure the sugar is dissolved and then remove from heat. Set aside and let cool.
  3. 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.
  4. Place on parchment paper to try and repeat with the rest of the sprigs.
  5. Combine the juices, rum, and simply syrup in a pitcher. Chill.
  6. Divide between 8 glasses and garnish with the rosemary. Cheers!