1 tbsp peanut oil
½ cup pomegranate molasses*
½ cup caster sugar
¼ tsp. vanilla bean paste
1 tbsp. Minced ginger
2 bottles Lindeman’s Early Harvest Sparkling
1 cup fresh pomegranate seeds – when available
1 cup fresh picked mint leaves
1 lemon sliced, thinly
Combine the pomegranate molasses, caster sugar, vanilla paste and ginger in a bowl and stir until the sugar dissolves.
Pour this into a large punch bowl or jug and stir in the Lindeman’s Sparkling, the pomegranate seeds and the fresh mint, top with crushed ice and stir. Heat 1 cup pomegranate juice, ¼ cup sugar and ¼ cup lemon juice until the sugar has dissolved. Simmer for about an hour, or until the juice has a syrupy consistency. Let cool. Store chilled in the refrigerator.