1appleunpeeled, cored, quartered & sliced thin (I used Honey Crisp)
1orangehalved, sliced thin
1lemonhalved and sliced thin
1red bartlett pearhalved and sliced thin
½cupfresh cranberries
¼cuppomegranate seeds
Champagne
Icefor serving
Instructions
Mix all of the ingredients in a large pitcher and stir well.
Chill at least 4 hours or overnight.
Stir before serving.
Pour into glasses leaving a room at the top. Float champagne on top of the punch.
Use a pair of tongs to extract some of the fruit for each glass.
Notes
To make simple syrup: In a small saucepan combine equal parts water and granulated sugar. Cook over medium heat until sugar dissolves. Remove from heat and cool. Store in an air-tight container.