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Summer is coming. Even though the days here have been cooler, there is still a scent in the air. A playful scent, beckoning. The lilac bushes cause me to pause, a minute or more, just inhaling their lush fragrance. There are the birds, riotous at 6 am. And there is the light. Lingering till 8:30, or later.
Let me also not forget berries. While we don’t grow our own, we do get to pick the wine berries that bloom with seeming abandon around our property. They too, are part and parcel of summer. C begins looking for them starting sometime in March, carefully eyeing the bushes to catch a glimpse of a pod. In truth, we all enjoy them more than raspberries. Maybe because we pick them ourselves. Maybe because their taste surpasses that of their cousins. Either way, if you are able to, I highly recommend making this punch with them.
I know I will, though only after I’ve eaten (several) handfuls of the wine berries on their own.
For the purposes of this recipe, however, we have used raspberries. But this punch does not begin with them.
It begins with a rosemary simple syrup. Water, honey and rosemary are brought to a vigorous boil, then allowed to simmer until thickened. After a period of steeping, the end result is a floral, pine-scented syrup.
To this syrup is added a blend of raspberries (minus the seeds), pomegranate juice, and balsamic vinegar. The result is this sweet, woodsy juice that’s pretty hard to beat.
You will save the juice until you’re ready to make your punch. Then, pour some into individual cups and top with seltzer. Plain will do; I happened to have some of my favorite Spindrift on hand and used that.
I suppose “punch” is a bit misleading, as it implies a punch bowl and a giant ladle, but there’s no reason why you couldn’t do exactly this: right before serving, pour into your favorite punch bowl and add seltzer to taste. Just be aware that the seltzer will lose its “frizz” if left to sit too long. If you make individual cups of “punch”, you will sidestep this possibility.
This would be perfect for a backyard gathering, or, if you are able to have alcohol on occasion, the ideal mixer. Either way, this sparkling drink will refresh you when summer’s heat hits – and the berries are most abundant.
What You Need to Make this Berry Pomegranate Rosemary Punch:
Enjoy friends! Don’t forget to #letscreatethesweetlife so we can see your drinks!
This recipe, along with many other delicious and all-AIP recipes, can be found at Phoenix Helix Recipe Roundtable #221!!
Berry Pomegranate Rosemary Punch
This playful punch begins with a woodsy rosemary simple syrup, balanced by a tart blend of raspberries and pomegranate juice. Add to your favorite seltzer for a refreshing summer drink.
Rosemary Simple Syrup
- 2 sprigs rosemary (plus extra for garnish, if desired)
- 3/4 cup water
- 1/4 cup + 2 Tbsp honey
Berry Pomegranate Juice
- 2 cups pomegranate juice
- 2 cups raspberries (frozen or fresh)
- 4 Tbsp balsamic vinegar
Putting It Together
- ~2 cups seltzer (plain or flavored)
Rosemary Simple Syrup
Bring water honey and rosemary to a boil. Reduce heat and simmer until (roughly) reduced by half, ~10 minutes. Remove from heat, cover and leave to steep until cool, ~30 minutes. Strain out rosemary when finished.
While syrup is steeping. make juice: blend pomegranate juice and berries. Strain out the seeds, then add the balsamic vinegar.
When syrup has steeped and cooled, strain out rosemary and add syrup to juice.
Store until ready to use. You can make your mixture according to taste. I generally don't measure, but imagine that ~2 ounces of juice to 4 ounces of seltzer is the ratio needed for the right degree of sweetness.