Pomegranate rum punch

Yield: 12 servings

4 hibiscus tea bags

1 small cinnamon stick, smashed

3 cups pomegranate juice

1 cup spiced rum

½ cup fresh orange juice

1 (750 ml) bottle prosecco or other sparkling

wine, chilled

Pomegranate seeds, for serving

Directions:

1. Place tea bags and cinnamon stick in a large measuring cup. Add 1 cup boiling water; let steep 5 minutes. Strain and cool to room temperature.

2. Combine tea, pomegranate juice, rum and orange juice in a pitcher or punch bowl. Slowly stir in prosecco. Serve over ice with orange slices and pomegranate seeds.

Per serving: 146 calories; no fat; no saturated fat; no cholesterol; 1 g protein; 15 g carbohydrate; 13 g sugar; no fiber; 9 mg sodium; 19 mg calcium

—Adapted from Country Living