Christmas Punch

No ratings yet

This Christmas punch recipe is gorgeous to look at and even yummier to drink! With festive holiday ice and fun floating fruit!

Cuisine American

Prep Time 15

Cook Time 5

Freeze Time 4

Total Time 4 20

Servings servings

Calories 122kcal

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.

Note: Punch bowl photo shows doubled the recipe amount

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.