Trisha Yearwood's Prosecco Punch
Serve Trisha's fizzy, fruity Prosecco Punch at your next party.
Prosecco Punch Recipe
2 quarts white grape juice
1 quart pomegranate juice
6 ounces fresh raspberries
1/2 pint pomegranate seeds
One 1-liter bottle ginger ale
2 bottles prosecco
Special equipment: Muffin tin
- Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into the muffin tin, filling the cups halfway up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
- Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
- Remove the muffin tin from the freezer and remove the frozen juice "ice cubes" with a small spatula; let sit out for a minute if they don't pop out. Add them to the punch bowl and serve.