Crimson Orchard Punch
A good red punch should taste of fruit first and fizz second. This one leans on tart cranberry and pomegranate, softens them with a little apple cider, and lets ginger ale carry the sweetness. The ice ring is worth the night in the freezer: it melts slowly and it looks like you planned something.
What you'll need
- 1 orange, sliced into thin rounds
- 1 cup fresh or frozen cranberries (about 100 g)
- 3 cups water or cranberry juice (720 ml)
- 4 cups cranberry juice, chilled (960 ml)
- 2 cups pomegranate juice, chilled (480 ml)
- 2 cups apple cider, chilled (480 ml)
- 0.25 cup fresh lime juice (60 ml)
- 4 cups ginger ale, chilled (960 ml)
How to make it
Arrange the orange rounds and cranberries in a ring mold or tube pan, pour in the water or juice, and freeze for at least 6 hours, until solid.
Stir the cranberry juice, pomegranate juice, cider and lime juice together in a punch bowl.
Dip the mold in warm water for a few seconds to loosen the ring, then slide it into the bowl. Pour in the ginger ale and serve.
Glass: Punch bowl; clear cups or stemless glasses. Garnish: The fruit ring itself; a few pomegranate seeds in each cup.
Chef's secrets
No mold? Freeze the fruit and liquid in a loaf pan or in muffin cups instead.
Taste before serving: if your cranberry juice is unsweetened, stir in 2 to 3 tablespoons of maple syrup.
Good to know
The ice ring keeps in the freezer for a week. The juice base can be mixed two days ahead; add ginger ale at the last minute.