- Pomegranate juice—6 cups
- cider or champagne—2.5 cups
- apricot nectar or ¾ Cup (can substitute orange juice)
- water—1.5 cups
- sugar—1.5 cups
- Ginger root—1.5 cm
- chopped fresh mint—2 cups
Ginger root cut on 12—15 thin slices. In a small saucepan with high walls mix sugar and Ginger put there. Pour half a glass of the same pure water and put on the stove. Over low heat to dissolve the sugar, syrup, stirring constantly.
Chop the Mint and set aside a bit to decorate glasses. Two cups of chopped mint leaves in a saucepan mix with syrup, removed from heat. Let Mint syrup mixture for half an hour. Then pour in the syrup of Pomegranate juice, apricot nectar and cider (or champagne).
Feeding on new year’s Eve pomegranate punch on the table, sprinkle finely chopped Mint.
Very festive looks Chocolate cake — simple tasty recipes