Pomegranate Cranberry Moscato Punch
Wheeew this pomegranate moscato punch has all the ingredients to leave you feeling refreshed, bubbly and “right”!
You can never have too many punch recipes so go ahead and throw this one into the collection folks. It’s a fun sipping-type punch with such a pretty purple color.
I’m such a fan of using frozen fruit in place of ice cubes in punches. They prevent the punch from getting watered down and it’s just plain darn fun to snack on fruit that’s infused with spiked punch. You really can use any kind of fruit to float in this punch but I highly suggest using lime and orange slices. That light citrus taste that they give off really compliments this punch.
Make it bubbly: To make sparkling pomegranate moscato punch, top the cups off with a spalsh of sparkling moscato champange instead of adding it directly into the punch. When I make it bubbly I still use the regular moscato as well, hey, I told you LOVE moscato!!
Make it virgin: Use sparkling white grape juice instead of mosacto and orange juice in place of the triple sec.
Kicking it up a notch: Let me just say, this punch taste soooooooo good the next day. All the flavors have a chance to combine and it tastes so freakin tropically delicious!! : ) I know some people are really opposed to letting wine punches sit overnight in the refrigerator because it weakens the wine flavor. If you’re not against letting your wine sit overnight please do so!!! I’ve let the juices sit overnight and then added the chilled moscato and triple sec when I’m ready to serve but to me it taste better when everything is combined and chilled.
Watch me make this pomegrante moscato punch from start to finish!!
Get the Recipe: Pomegranate Cranberry Moscato Punch Recipe
- 16 oz Pomegranate Juice
- 46 oz Pineapple Juice (Do Not Get Unsweetened)
- 1 (750 ml) Bottle Moscato
- 3 1/2 Cups Cranberry Cocktail Juice
- 1/2 – 1 Cup Triple Sec (Optional)
- Frozen fruit, for garnish & to keep punch cold
- Add all ingredients except for the fruit in a large pitcher.
- Stir and chill.
- Cut fruit and freeze.
- Serve punch and garnish with frozen fruit.
Cook time is minimum chill time.
QUICK TIPS
1.) Chill overnight if possible.
2.) Use sparkling cranberry juice and champagne moscato to make it bubbly. Add before serving.
I love moscato as well but I’m also a fan of Pama! I plan to make this in June so I’ll try both. Pama has no bubbles but definitely has a great pomegranate flavor. Looking forward to trying it!
Your recipes are awesome! l Can’t wait to try this recipe .I’m also a Moscato freak, especially pink Moscato 🙂 so whenever I see a recipe to vamp it up I get excited! I do have a suggestion to keep the punch cool that I saw on Food network and serves its purpose. Pour some of the fruit juice mix (pomegranate, pineapple, cranberry) in an ice tray ( standard square shape works but I like the shaped trays), or you could use a cupcake tin. Freeze and serve in the punch. It will keep the punch cold with out watering it down since is made from the same sluice in the drink 🙂