Drinks Nonalcoholic Drinks Non-Alcoholic Cocktails Sweet, Sour, and Spiced, This Nonalcoholic Punch Is Our Ultimate Party Trick Be the first to rate & review! This punch proves cocktails don’t need booze to be delicious. By M. Carrie Allan M. Carrie Allan M. Carrie Allan is an award-winning freelance cocktail and spirits writer and columnist for The Washington Post. Her byline has appeared in such publications as Imbibe, The Independent, Food & Wine, Seattle Times, Miami Herald, and Houston Chronicle, among others. Food & Wine's Editorial Guidelines Published on December 1, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Active Time: 15 mins Total Time: 45 mins Yield: 20 drinks This ruby-colored pomegranate punch combines tart fruit juices with nonalcoholic sparkling wine. A homemade spiced tea-infused simple syrup, made by steeping cardamom-cinnamon tea bags directly in the sugar solution as it simmers, balances the punch’s bright acidity. For a boozy version, substitute a dry white sparkling wine like Prosecco or cava. Frequently asked questions How should you store simple syrup? This pomegranate punch recipe calls for a super flavorful yet easy-to-make simple syrup that leans on spice tea to enhance the classic cocktail sweetener. While the syrup yields the exact amount necessary for this drink, if you desire a less sweet punch, you can always hold back some of the syrup for later use. The best way to store simple syrup is in an airtight container in the refrigerator. Exposure to air can promote bacterial growth in sugar-laden syrups so a small, airtight container with little room for air is ideal. A good rule of thumb is to throw away any syrup with evidence of mold which can appear after around three weeks in the refrigerator. Notes from the Food & Wine Test Kitchen We love making a big batch of this cardamom-cinnamon syrup to have on hand to add to ginger tea, drizzle over plain yogurt, or even on pancakes. While many grocery stores carry bags of cardamom-cinnamon tea, you can always use whole cinnamon sticks and crushed whole cardamom pods in lieu of tea to flavor the syrup — just be sure to strain the syrup to get out the tiny cardamom seeds. Make ahead Syrup can be stored in an airtight container in the refrigerator up to 1 week. The pomegranate punch base, without wine, can be stored in an airtight container in the refrigerator up to 1 day. Add sparkling wine just before serving. Ingredients Cardamom-Cinnamon Syrup 2 cups granulated sugar 2 cups water 4 bags cardamom-cinnamon tea (such as The Republic of Tea) Pomegranate punch 4 cups cranberry juice 4 cups pomegranate juice 3 cups fresh lemon juice (from about 16 lemons) 8 cups nonalcoholic sparkling wine (such as French Bloom Le Blanc) Ice ring, for serving Cinnamon sticks, mint sprigs, citrus wheels, pomegranate arils, and whole cranberries, for garnish Directions Make the cardamom-cinnamon syrup Combine sugar, 2 cups water, and tea bags in a medium saucepan; bring to a boil over medium. Boil 30 seconds, stirring to dissolve sugar. Remove from heat, and let steep 5 minutes. Discard tea bags. Let syrup cool at room temperature 30 minutes. Make the pomegranate punch Stir together cooled syrup, juice, and wine in a large punch bowl. Serve with ice ring and garnishes. Rate It Print