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I’ll be honest, this Christmas punch started out as more of an afterthought than a plan. Do you remember that whole “stuff in ice/fruit ice cube” craze a few years back? (Well, I jumped on that bandwagon, and I’m still into it.) My kids think they’re the coolest thing ever (pun intended), so I’ve been finding excuses to make them every holiday season. That’s actually how this Christmas punch came to life—I needed a drink as fun as the ice. Now, it’s a staple at our holiday get-togethers.
I like to use a blend of cranberry, pomegranate, and orange juice, in my Christmas punch with just a little “hint” of warm spice from a cinnamon-ginger simple syrup. It’s not too sweet, and the club soda adds just the right amount of fizz! Whether I’m making it for a holiday party or just because my kids are asking for punch, this recipe has definitely earned its spot in my family’s holiday lineup.
Ingredients to Make Christmas Punch
Festive Ice
- Pomegranate Arils: If you don’t feel like cutting a pomegranate, then you can also look for the little cups of pomegranate arils to use. Or you can toss in cranberries or even raspberries—they’ll look just as good.
- Fresh Mint Leaves: Mint adds a fresh herb flavor, but if it’s not your thing, swap it for rosemary, or just leave it out. No big deal.
- Orange (cut into pieces): Tangerines or blood oranges are great substitutes if that’s what you’ve got.
Simple Syrup
- Sugar and Water: The classic combo to sweeten things up. If you’re cutting back on sugar, honey or maple syrup works too—just know it’ll change the flavor a bit. Also, if you want some more guidance on how to make a simple syrup, just click the link!
- Cinnamon Sticks and Fresh Ginger: These give the syrup that cozy holiday flavor. No fresh ginger? A pinch (¼ teaspoon) of ground ginger will do the trick. No cinnamon sticks? Ground cinnamon works, too—just don’t overdo it (use about ½ teaspoon of ground cinnamon). Keep in mind if you use ground spices, you will not be able to strain them out of your syrup unless you use a cheesecloth.
Punch Base
- Orange Juice: I like to use pulp-free for this recipe. You could try a combo orange juice with pineapple or mango, too, if that is what you have on hand.
- Unsweetened Cranberry Juice: If you only have sweetened cranberry juice, just use a little less simple syrup.
- Unsweetened Pomegranate Juice: This gives the punch that gorgeous deep red color. If you’re out, grape or cherry juice work as backups.
For Serving
- Orange (thinly sliced): They make the punch look pretty and add a little extra citrus. No oranges? Lemon or lime slices are great, too.
- Club Soda: Adds a nice fizz. You can switch it up with sparkling water, or ginger ale.
Popular Additions
- Fresh Cranberries: Toss a handful into the punch bowl. They add a tart little bite and look super festive.
- Rosemary Sprigs: Add a sprig to each glass or float a few in the punch for that holiday aroma. It’s subtle but makes such a difference.
- Sparkling Apple Cider: Replace some of the club soda with sparkling cider for a touch of sweetness and a little fizz.
- Pure Vanilla Extract: Just a small amount (½ teaspoon or so) adds an undertone that goes well with all of the other flavors.
- Star Anise: These make the punch look fancy and add a light, spiced flavor. Just a 3 or 4 floating on top is enough for the visual and flavor boost.
How to Make Christmas Punch
I do want to add that making the ice cubes is totally optional here, but since it’s Christmas (the season for going over the top!), if you have ice cube trays, I say go for it!
Make the Festive Ice Cubes
Make the Simple Syrup and Holiday Punch
Tips for Making the Best Christmas Punch
- Make ahead: You can make the simple syrup up to three days in advance. You can also combine and chill the juices up to 2 days in advance. Just hold off on adding the sliced orange until right before serving. You can also make the ice cubes up to 1 week in advance.
- Chill Everything: Nobody wants lukewarm punch, so make sure the juices, syrup, and even the club soda are cold before you mix them. It keeps the punch crisp and stops the ice from melting too fast.
- Don’t Skip the Simple Syrup: The cinnamon and ginger in the syrup give the punch that warm holiday flavor, but it needs time to infuse. Make it the day before if you can—it’s one less thing to think about later.
- Serve the Club Soda on the Side: I always let everyone add their own fizz. Some people love it, some don’t, and this way, everyone gets their perfect glass.
Frequently Asked Questions
Pour the leftover punch into a pitcher or airtight container and pop it in the fridge. It’ll stay fresh for up to 2 days. Just be sure to strain out any garnishes like orange slices or herbs before storing so they don’t get soggy or overpower the flavors.
If you only have sweetened juices, reduce or skip the simple syrup to avoid making the punch too sweet. Taste it as you go to find the right balance.
The festive ice cubes help, but you can also freeze some of the juice into regular ice cubes and use those in the punch. This keeps the flavors intact even as the ice melts.
More Festive Christmas Drink Recipes:
- Cranberry Orange Mocktail
- Homemade Warm Apple Cider
- Fun & Easy Hot Cocoa Bombs
- Homemade Eggnog
- Hot Chocolate in Instant Pot
- Dairy Free Hot Chocolate
If you try this feel good Christmas Punch recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Christmas Punch
Ingredients
For the Festive Ice:
- ½ cup pomegranate arils
- 2 to 3 sprigs fresh mint leaves only
- 1 orange cut into bite-sized pieces
For the Simple Syrup
- ½ cup sugar
- ½ cup water
- 2 cinnamon sticks
- 3 to 4 coins of fresh ginger ¼ -inch slices
For the Punch
- 2 cups orange juice
- 2 cups unsweetened cranberry juice
- 2 cups unsweetened pomegranate juice
- 1 orange thinly sliced
For Serving
- Ice as needed
- Club Soda as needed
Instructions
- Fill two ice cube trays with water, then divide the festive ice ingredients among them. Freeze until solid.
- Once ice is solid, make the simple syrup by combining sugar, water, cinnamon sticks and fresh ginger in a small saucepan. Set over medium low heat and bring to a simmer. Once simmering, cook for about 5 minutes, or until the sugar has dissolved. Remove from heat and cover the pot and let it infuse for at least 30 minutes. Once infused, strain the syrup into a clean bowl (discard cinnamon and ginger) and chill in the fridge until cool.
- When ready to serve, in a large punch bowl, combine chilled simple syrup, orange juice, cranberry juice, pomegranate juice and orange slices. Add festive ice cubes.
- Set out additional ice and club soda on the side. Serve punch individually over ice with a splash of club soda, if desired.
Equipment
Notes
- Make ahead: You can make the simple syrup up to three days in advance. You can also combine and chill the juices up to 2 days in advance, just hold off on adding the sliced orange until right before serving. You can also make the ice cubes up to 1 week in advance.
- Chill Everything: Nobody wants lukewarm punch, so make sure the juices, syrup, and even the club soda are cold before you mix them. It keeps the punch crisp and stops the ice from melting too fast.
- Don’t Skip the Simple Syrup: The cinnamon and ginger in the syrup give the punch that warm holiday flavor, but it needs time to infuse. Make it the day before if you can—it’s one less thing to think about later.
- Serve the Club Soda on the Side: I always let everyone add their own fizz. Some people love it, some don’t, and this way, everyone gets their perfect glass.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
