Prosecco punch

Ingredients:

• 2 liters of white grape juice
• 1 liter of pomegranate juice
• 200 g of raspberries
• 250 gr. pomegranate seeds
• 1 bottle (1 l.) ginger ale
• 2 bottles of Prosecco sparkling wine
• Special device: muffin tins

Preparation:

1. Combine white grape and pomegranate juice in a large pitcher. Pour into muffin tins, filling them halfway. Top each tin with a few raspberries and pomegranate seeds. Freeze until set.
2. Place the pitcher with the remaining juice in the refrigerator until ready to serve. When ready to serve, pour the juice into a punch bowl and add ginger ale and prosecco.
3. Remove the muffin tins from the freezer and use a small spatula to scoop out the ice cubes. Let them thaw for about 1 minute if you can't get them out right away. Add the ice cubes to the punch bowl and serve.