Desserts
Holiday Citrus Fruit Punch
A sparkling, ruby-red fruit punch layered with orange, pineapple, and cranberry juice, topped off with fizzy ginger ale.
This is the punch that shows up at every church potluck and family reunion in a big cut-glass bowl, usually with a scoop of sherbet bobbing on top. It comes together in minutes and always disappears before the first round of plates is cleared.
Ingredients
- 4 cups cranberry juice cocktail
- 4 cups pineapple juice
- 2 cups orange juice
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 (2-liter) bottle ginger ale, chilled
- 1 orange, thinly sliced
- 1 cup fresh or frozen cranberries
Instructions
-
1
Combine the juicesIn a large pitcher or punch bowl, stir together the cranberry juice, pineapple juice, and orange juice.
-
2
Sweeten the baseWhisk the sugar and lemon juice together in a small bowl until the sugar mostly dissolves, then stir it into the juice mixture.
-
3
Chill the baseRefrigerate the juice mixture for at least 1 hour so it is thoroughly cold before serving.
-
4
Add ginger aleJust before serving, slowly pour in the chilled ginger ale to preserve its fizz.
-
5
Garnish and serveFloat the orange slices and cranberries on top of the punch and ladle into cups over ice.
Okra & Oak Tip
Keep the ginger ale in the refrigerator until the last moment and pour it in gently to hold onto as much sparkle as possible.
Storage
Store the juice base (without ginger ale) covered in the refrigerator for up to 3 days, adding the ginger ale fresh each time you serve.
Frequently Asked Questions
Yes, prepare the juice base up to a day ahead and refrigerate, then stir in the chilled ginger ale right before guests arrive.
Yes, freeze some of the juice base in an ice ring mold to use as a floating, slow-melting ice block instead of regular ice cubes.
Nutrition
Per serving. Values are estimates.
140
Calories
0g
Protein
35g
Carbs
0g
Fat
