Sparkling Cranberry Mocktail Punch
A big-batch sparkling cranberry mocktail punchmade with cranberry juice, orange juice, ginger ale, and fresh lime, servedover a frozen cranberry ice ring so it stays cold without watering down.
Ingredients
- 4 cups unsweetened cranberry juice, chilled
- 2 cups orange juice, chilled
- 3 cups ginger ale or sparkling water, chilled
- ⅓ cup fresh lime juice
- 2 cups water or diluted cranberry juice, for theice ring
- 1 cup fresh cranberries, divided
- 2 limes, thinly sliced, divided
- Afew sprigs fresh rosemary or mint, optional
Instructions
- The night before serving, scatter half the cranberries, half the lime slices, and the rosemary in the bottom of a 6-cup bundt pan or ring mold.
- Pour in about 1 cup of water or diluted cranberry juice, just enough to cover the fruit, and freeze for 4 hours until solid.
- Fill the rest of the mold with the remaining water or diluted cranberry juice and freeze overnight, at least 8 hours, until fully solid.
- Right before serving, run warm water over the outside of the mold for a few seconds and invert the ring onto a tray.
- In a large punch bowl, combine the cranberry juice, orange juice, and fresh lime juice.
- Pour in the ginger ale or sparkling water and stir gently to keep the bubbles.
- Slide the ice ring into the bowl, fruit side up, and add the remaining fresh cranberries and lime slices to float on top.
- Serve right away, ladling into glasses over a small piece of the ice ring if you like.
Notes
For bigger parties, use the scaling table in the article above and split the punch across two bowls once you pass 20 guests. Add the ginger ale or sparkling water last every time, even when scaling up, so the punch doesn't go flat before your guests get to it.