Pink fizz punch
Makes: 1.25 litres
Serves: 6-8
Recipe by Rebecca Dunphy / Recipe photograph by Dan Jones
Pink fizz punch
Makes: 1.25 litres
Serves: 6-8
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 750ml bottle pink sparkling wine or pink Champagne
- 50g caster sugar
- 2 strips lemon zest, plus extra to decorate
- 250ml pomegranate juice, plus seeds to decorate
- 2 tbsp lemon juice
Step by step
- Dissolve the caster sugar in 300ml water with 2 strips of lemon zest, and simmer for 5 minutes.
- Transfer to a bowl and mix with the pomegranate juice and lemon juice. Chill for at least 1 hour until cold.
- To serve, pour the chilled syrup into a large pitcher over ice cubes and add the bottle of pink Champagne or sparkling wine. Decorate with srips of lemon zest and pomegranate seeds.
