We are officially in the holiday season having logged two parties this past weekend with four on the docket this week. The highlight of my own holiday party is a Champagne Pomegranate Punch (the most requested recipe in my arsenal). We serve it in a big punch bowl with a sliver punch ladle from my mother, and the night before I make an ice mold. What goes into the ice changes based on mood, so get creative! First you’ll need a bundt pan. Place lemon slices, pomegranate seeds and fresh mint leaves—or really, whatever fruit and herbs suit your fancy—in bottom of pan.
Fill with water about 2/3 full as the water will expand when it freezes. Freeze overnight, and remove about 1/2 hour before serving so that it slightly melts to loosen sides.
Turn into punch bowl. The ice will slowly melt, which is a good thing considering how much white rum I sneak into that punch. Happy holidays!