Sweet, Sour, and Spiced, This Nonalcoholic Punch Is Our Ultimate Party Trick

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.