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Sparkling Cranberry Rosemary Punch

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A refreshing and festive non-alcoholic punch that combines tart cranberry, floral rosemary, and bubbly ginger ale. Perfect for holiday gatherings and family celebrations, this easy recipe comes together in under 10 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 cups fresh or frozen cranberries
  • 4–5 fresh rosemary sprigs
  • 1 cup granulated sugar
  • 1 cup water
  • 4 cups chilled sparkling water or club soda
  • 2 cups chilled ginger ale
  • 2 cups 100% cranberry juice (not cocktail)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Ice cubes, as needed
  • Optional garnishes: fresh rosemary sprigs, frozen cranberries, lemon slices, or pomegranate seeds

Instructions

  1. Make the rosemary syrup: In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Add 4-5 fresh rosemary sprigs. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely, about 3-4 minutes. Reduce heat to low and simmer for 5 minutes. Remove from heat and let steep for 15-20 minutes.
  2. Strain the syrup: Pour the syrup through a fine-mesh strainer into a heatproof bowl or measuring cup. Discard the rosemary sprigs. Let the syrup cool completely to room temperature (or refrigerate for about 30 minutes to speed up).
  3. Prepare the cranberries: If using fresh cranberries, rinse and pick out any soft or discolored ones. If using frozen, no need to thaw. Set aside a handful for garnish.
  4. Mix the base: In a large pitcher or punch bowl (at least 3-quart capacity), combine the cooled rosemary syrup, 2 cups cranberry juice, and 1/4 cup fresh lemon juice. Stir well to combine.
  5. Add the fizz: Just before serving, slowly pour in 4 cups chilled sparkling water or club soda and 2 cups chilled ginger ale. Stir gently to combine.
  6. Add the cranberries: Drop in the remaining cranberries. They’ll float and add a festive touch.
  7. Garnish and serve: Add fresh rosemary sprigs and lemon slices to the pitcher. Fill cups with ice cubes and pour the punch over the ice. Garnish each cup with a small rosemary sprig and a few cranberries if desired.
  8. Taste and adjust: Before serving, taste the punch and adjust if needed. Add more simple syrup if too tart, more lemon juice if too sweet, or more sparkling water if too strong.

Notes

The rosemary syrup can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. The base mixture (syrup, cranberry juice, and lemon juice) can be made up to 24 hours ahead. For a grown-up version, add 1 cup of vodka or gin to the base before adding sparkling water. To make ice cubes that won’t water down the punch, freeze cranberry juice or water with frozen cranberries inside. For a less sweet version, reduce the simple syrup by half or use a sugar-free substitute and diet ginger ale.

Nutrition

Keywords: cranberry punch, rosemary punch, holiday punch, non-alcoholic punch, sparkling punch, kid-friendly drink, Christmas punch, Thanksgiving punch

Find it online: https://vexifood.com/sparkling-cranberry-rosemary-punch-easy-kid-approved-holiday-drink/