Serve Trisha's fizzy, fruity Prosecco Punch at your next party.

By Jonna Gallo Weppler

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


  1. 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.
  2. 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.
  3. 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.

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