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    Champagne Punch Recipe to Toast the Oscars

    By | Shine Food – Fri, Feb 22, 2013 1:52 PM EST

    Recipe by Ruth Cousineau; Photograph by Jeffrey Schad with food and prop styling by Paul Grimes, Gourmet

    This pretty-in-pink punch is a festive and delicious way to kick-off your awards show party. If you prefer a punch that's less sweet, use fresh squeezed pomegranate juice instead of bottled (see Cooks' Notes).

    makes 8 servings
    active time: 10 min
    total time: 1 1/2 hr

    ingredients
    *     1 1/4 cups water
    * 1/4 cup sugar
    * 2 (4-inch long) strips lemon zest
    * 1 cup chilled bottled pomegranate juice
    * 3 tablespoons fresh lemon juice
    * 1 750 ml bottle chilled pink sparkling wine or champagne

    accompaniment
    *     lemon twists

    See more: Party-Perfect Aristocrat Sparkling Punch Recipe from 1942

    instructions
    *     Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
    * Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.

    Cooks' Notes
    * Syrup can be made 2 days ahead and kept chilled.
    * To squeeze juice from fresh pomegranates, halve them horizontally and squeeze them, like oranges, with a reamer.

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