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Festive Sparkling Cranberry Rosemary Mocktail Punch with Ice Ring

festive cranberry rosemary mocktail punch - featured image
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A stunning, non-alcoholic holiday punch featuring tart cranberry juice, fresh rosemary, and fizzy ginger ale, all presented with a beautiful ice ring filled with cranberries and rosemary sprigs. Perfect for any festive gathering, this mocktail is both elegant and easy to make.

Ingredients

Scale
  • 4 cups (960 ml) unsweetened cranberry juice
  • 2 cups (480 ml) ginger ale or ginger beer
  • 1 cup (240 ml) fresh orange juice (about 2–3 oranges)
  • 1/2 cup (120 ml) simple syrup (adjust to taste, or use maple syrup)
  • 2 tablespoons (30 ml) fresh lime juice (about 1 lime)
  • 3–4 sprigs fresh rosemary (for muddling and garnish)
  • 1 cup (150 g) fresh or frozen cranberries (for garnish and ice ring)
  • 1–2 cups (240–480 ml) sparkling water or club soda (to top off)
  • 2 cups (480 ml) water or cranberry juice (for ice ring)
  • 1/2 cup (75 g) fresh cranberries (for ice ring)
  • 3–4 sprigs fresh rosemary (for ice ring)
  • 1 orange, thinly sliced into rounds (for ice ring)
  • Optional: edible flowers or pomegranate arils (for ice ring)

Instructions

  1. Make the Ice Ring (Do This First, At Least 6 Hours Ahead): Arrange the cranberries, rosemary sprigs, and orange slices in the bottom of a Bundt pan or ring mold. Pour about 1 cup of water or cranberry juice over the fruit, just enough to cover the bottom. Freeze for 2-3 hours until solid. Then, pour in the remaining water or juice to fill the mold. Freeze for at least 4 more hours, or overnight.
  2. Prepare the Punch Base (30 Minutes Before Serving): In a large pitcher, combine the cranberry juice, fresh orange juice, lime juice, and simple syrup. Stir well to combine. Taste and adjust sweetness or tartness as needed.
  3. Muddle the Rosemary: Take 2-3 sprigs of fresh rosemary and gently press them with a muddler or the back of a wooden spoon to release their oils. Drop the bruised sprigs into the punch base and let them steep for 10-15 minutes.
  4. Assemble the Punch (Just Before Serving): Remove the rosemary sprigs from the base (or leave them in for a stronger flavor). Pour the base into your punch bowl or large pitcher. Gently stir in the ginger ale and sparkling water. Run warm water over the outside of the Bundt pan for about 10 seconds to loosen the ice ring, then invert it onto a plate. Carefully slide the ice ring into the punch bowl.
  5. Garnish and Serve: Add a few extra fresh cranberries and a sprig of rosemary to the punch bowl for color. Ladle the punch into glasses, making sure each glass gets a few cranberries and an orange slice from the melting ice ring. Serve immediately.

Notes

The ice ring can be made up to 2 weeks ahead and stored in the freezer. For a clearer ice ring, use filtered or distilled water. If the punch is too tart, add more simple syrup; if too sweet, add more lime juice. For an adult version, add 1 cup of vodka or gin to the punch base.

Nutrition

Keywords: mocktail, punch, cranberry, rosemary, holiday, non-alcoholic, ice ring, party drink

Find it online: https://coracooks.com/festive-sparkling-cranberry-rosemary-mocktail-punch-with-ice-ring/