Easy Christmas Punch Recipe
This easy Christmas punch recipe combines cranberry juice, pineapple juice, ginger ale, and Truvia for a festive, refreshing holiday drink! Finished with a beautiful homemade ice wreath made with cranberries, oranges, and rosemary, it's perfect for Christmas parties and holiday entertaining.
Servings 15
Equipment
- bundt pan
Ingredients
Christmas Punch
- 3 cups unsweetened cranberry juice
- 3 cups pineapple juice
- 4 cups zero-sugar ginger ale chilled
- ¼ cup Truvia Allulose Plus Stevia Sweetener and Monk Fruit Sweetener or to taste
- 2 cups gin optional
DIY Christmas Ice Wreath
- ½ cup fresh cranberries
- 1 orange thinly sliced
- 3 fresh rosemary sprigs
- Water as needed
Instructions
Make the Christmas Ice Wreath
- Arrange the fresh cranberries, orange slices, and rosemary sprigs around the bottom of a bundt pan.
- Carefully pour in enough water to partially cover the fruit. For a more even arrangement, freeze a shallow layer first, then add more water.
- Place the bundt pan in the freezer for at least 6 hours or overnight, until completely frozen.
- When ready to serve, briefly dip the outside of the bundt pan in lukewarm water to loosen the ice wreath. Carefully remove it from the pan.
Make the Christmas Punch
- In a large punch bowl, combine the cranberry juice and pineapple juice.
- Add the Truvia Allulose Plus Stevia Sweetener and Monk Fruit Sweetener. Stir until completely dissolved.
- Taste and adjust the sweetness as needed.
- Stir in the gin, if using.
- Just before serving, pour in the chilled ginger ale and gently stir to combine.
- Carefully place the frozen cranberry, orange, and rosemary ice wreath into the punch bowl.
- Serve immediately and enjoy!
Video
Notes
Make it non-alcoholic: Omit the gin and replace it with 2 additional cups of zero-sugar ginger ale or sparkling water.
Adjust the sweetness: Start with the suggested amount of Truvia and adjust to taste according to your specific product's sweetness conversion.
Make ahead: Combine the juices and sweetener up to 24 hours in advance and refrigerate. Add the ginger ale just before serving.
Ice wreath tip: Make sure your bundt pan fits inside your punch bowl before freezing.
Keep it bubbly: Always add the ginger ale last for the best flavor and carbonation.
Storage: Refrigerate leftovers promptly in a covered container for up to 2 days. The punch will lose its carbonation over time.
Sugar content: This recipe contains naturally occurring sugar from the pineapple juice, even when made without added sugar.