Recipe for Christmas Punch | Almanac.com

Christmas Punch

Photo Credit
Sam Jones/Quinn Brein
Makes 12 eight-ounce cups; 15 six-ounce.
Preparation Method
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This fizzy Christmas Punch made with cranberry juice and ginger ale is not only pretty but flavorful as well. The sherbert adds a creaminess that’s perfect for a festive touch. Make plenty—it will go fast!

Note: If you wish, you can simplify the recipe by cutting back on the other juices. For example, you could simply buy a cranberry cocktail or a cranberry-raspberry or cranberry-pomegranate drink. Make sure you buy Cranberry Cocktail; if you buy straight cranberry juice, you’ll need to add sugar or it will taste too tart. 

1 quart (4 cups) cranberry juice cocktail
1 cup pineapple juice
2 cups orange juice
3/4 cup fresh or frozen lemon juice
1/2 teaspoon almond extract
2 cups cold ginger ale
1 pint sherbet, raspberry or any flavor

In a container with a lid, combine cranberry juice cocktial, pineapple and citrus juice, and almond extract.

Refrigerate, covered, until serving time. Liquid needs to be very cold.

Just before serving, pour refrigerated juice mixture into a punch bowl. Stir in ginger ale and scoop in sherbet.

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The Almanac Chefs

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