Ingredients
1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled champagne
1.5 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
Ice block (frozen in Bundt pan)
Preparation
Bring 1/2 cup water & sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
Combine Champagne, rum, & pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, & mint leaves. Add ice block to bowl.
