- 120 gram fresh raspberries
- 750 millilitre bottle chilled champagne
- 1 litre (4 cups) chilled unsweetened cranberry juice
- 1 cup firmly packed mint leaves
- 1 kilogram (4½ cups) caster sugar
- 2 cup (500ml) water
- 2 cup pomegranate pulp (about 8 large pomegranates)
- 2 tablespoon lemon juice
- 1Place about three raspberries in each hole of a 16-hole (1-tablespoon/20ml) ice cube tray. Pour water over raspberries to fill holes. Freeze about 3 hours or until set.
- 2Make pomegranate syrup. Stir sugar and the water in medium saucepan over heat until sugar dissolves. Bring to the boil; simmer, without stirring, about 10 minutes or until thickened slightly. Add pomegranate pulp and lemon juice; bring to the boil. Reduce heat, simmer 2 minutes. Remove pan from heat; stand 10 minutes. Strain and cool.
- 3Place 1 cup (250ml) of the pomegranate syrup in a large serving bowl (reserve remaining syrup for another use). Stir in champagne and cranberry juice. Add mint and raspberry ice cubes; serve immediately.
Leftover pomegranate syrup can be used as a cordial. Strain any extra syrup straight into a hot sterilised bottle; seal immediately. Store in refrigerator for up to 3 months. Mix about 1 part of the syrup to about 4 parts of still or sparkling water.
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