POM Cranberry Brittle Punch

Ingredients:

750 ml Chardonnay (1 standard bottle)
450 ml House-made "POM Cranberry Molasses" (see recipe below)
¾ cup lemon juice
POM Aril Brittle as garnish (see recipe below)

POM Cranberry Molasses:

690 ml POM Cranberry Juice (1.5 bottles)

¾ cup granulated white sugar

POM Aril Brittle:

2 cups fresh pomegranate arils (roughly 6-8 pomegranates)
4 cups granulated white sugar

¾ cups POM Cranberry Juice

Directions:

Combine all ingredients in an airtight container and place in refrigerator. Once chilled, place in a punchbowl. Self-serve as pleased over ice. Garnish each glass w/ a choice piece of POM Aril Brittle (see recipe below).

POM Cranberry Molasses:

On a stovetop bring 690ml of POM Cranberry juice to boil, add ¾ cup of sugar & bring down to med-low heat. Stir occasionally. Cook on med-low heat for 30 minutes on until liquid is reduced by one third. Cool POM Cranberry Molasses.

POM Aril Brittle:

Combine sugar and POM Cranberry Juice in a pot, and stir them together until you achieve something like the consistency of wet sand. Place on the stove over medium-high heat and clip a pastry thermometer on to the inside of your pot. Bring up to boil and continue to heat contents until they reach 320 degrees Fahrenheit. Be very careful, molten sugar is one of the kitchen's most dangerous substances. Pour boiling liquid over a silicon mat or sheet tray covered with parchment paper. Tilt the tray to get a nice even thin layer of your molten sugar (approximately 1/8th to ¼" inch thick). Sprinkle fresh pomegranate arils over the still soft sugar; you want an aril density of about 6-8 per square inch. Set on a cooling rack for 35 minutes. Once hard, break the brittle using the dull edge of a knife to serve.