Food & Cooking Recipes Breakfast & Brunch Recipes Pomegranate-and-Pink-Grapefruit Punch Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on December 3, 2021 Rate PRINT Share Close Photo: Nico Schinco Prep Time: 5 mins Total Time: 1 hr 5 mins Yield: 6 to 8 Serves This festive punch has the tang of grapefruit juice combined with the soft, floral flavor of lychee. And when you add fresh basil leaves to the mix, it brings a taste of summer to the holiday season. After pouring the grapefruit-lychee mixture into a glass, drizzle the pomegranate syrup on top—it will sink to the bottom like grenadine in a tequila sunrise. Cook Mode (Keep screen awake) Ingredients 1 cup pomegranate juice ¾ cup superfine sugar ¼ cup fresh basil leaves, plus more for serving 4 cups chilled fresh pink-grapefruit juice (from 4 grapefruits) 2 cups chilled lychee juice (we like Ceres) Pomegranate arils, for serving Directions Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days. Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir. To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils. Cook's Notes To make these into "mimosas," top off each glass with dry sparkling white wine or rosé. Originally appeared: Martha Stewart Living, December 2021 Rate It PRINT