Brunch Punch
Serves 16 to 20
Dust off that punch bowl we all got as a wedding present and make this light and easy punch to get you reading for all the Easter festivities that are to come!
Ingredients:- 2 bottles of Prosecco
- 2 liters of Ginger Ale
- 2 bottles of Skylake Ranch Pomegranate Grenadine
- 1/4 cup Skylake Ranch Pomegranate White Balsamic (optional, however it gives this punch a deeper pomegranate flavor)
- 1 lemon, sliced
- 1 lime, sliced
Mix all ingredients in a large punch bowl. Top with sliced limes and lemons.
For ice:Fill a bunt cake pan with water and add the sliced lemons and limes then freeze. Or I filled silicone cupcake cups with water and put a slice of lime in each then froze it.
Easter Sundae:
Feel like a kid again and make an ice cream sundae bar for everyone to build there own sundae!
Include:
Vanilla , Chocolate and Strawberry Ice cream, chocolate sauce, chopped peanuts, whip cream, maraschino cherries, bananas, strawberries, and most important, Skylake Ranch Pomegranate Syrup!
Related Items
Pomegranate Sherbet
Yield: 10 servings
Ingredients
• 1 bottle Skylake Ranch Pomegranate Syrup
• 1/4 cup honey
• 1 can full fat coconut milk or 8 oz heavy whipping cream
Instructions
1. In a blender, blend the 3 ingredients together for 2-4 minutes, making sure they are all
completely incorporated together.
2. Pour the sorbet into a freezer safe container. Freeze for one hour.
3. Take the sorbet out and stir it up using a fork. This process is a little like whisking.
4. Freeze for another 60-90 minutes and repeat the whisking process.
5. Freeze for 1 1/2 to 2 hours more, and serve!
6. This sorbet can be scooped or even cut into ice cream squares for everyone to enjoy.
Roasted Pear Salad
- 3 Bosc Pears, almost ripe
- 12 oz. Spring Green Mix
- 1/3 cup pomegranate arils
- 1/2 cup pecan halves
- 1 T pure maple syrup
- 1 T coconut oil, melted
- 3 T white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp pure maple syrup
- 1/8 tsp cracked pepper, or more to taste
- Sea salt to taste
- Preheat oven to 400°F.
- Cut pears into thin, bite sized pieces.
- In a small mixing bowl, toss pears, coconut oil and maple until pears are evenly coated.
- Place pears on a parchment lined baking sheet in a single layer.
- Bake for about 12-15 minutes or until softened and slightly browned.
- Remove from oven and allow to cool for about 5 minutes.
- In another small bowl, combine all ingredients for the dressing and whisk thoroughly.
- In a salad bowl, combine pecans, pomegranate arils and greens.
- Add the pears on top.
- Add dressing about 10 minutes before serving and toss to combine.
- Make this a meal by adding the protein of your choice!
Courtesy Of Lorie Yarro
Sparkling Pomegranate Mint Lemonade
On a hot summer day nothing says refreshing like a tall glass of fresh lemonade. I doctored it up with fresh mint and our Pomegranate Grenadine. (serves 4)
Ingredients
- 1 cup fresh lemon juice (about 4 lemons)
- 10 fresh mint leaves
- 3 Tablespoons sugar
- 1/2 cup of Skylake Ranch Pomegranate Grenadine
- 2 cups sparkling mineral water (or club soda)
- 2 cup ice
Directions
- In a medium bowl add mint leaves, a small amount of lemon juice and muddle together with the end of a wooden spoon to release to oils from the mint.
- Add to a pitcher with lemon juice grenadine and sugar.
- Stir until sugar is dissolved and add ice and sparkling water, stir until well chilled. Enjoy!
Tip: Depending on the sweetness of the lemons, add more sugar if needed. Also, for an adult kick add 1/2 cup of vodka or white rum (no judgement from us).
