This bright, bubbly non-alcoholic Christmas punch has been a staple at our holiday table for years. I first put this together one December when I wanted a showstopping, family-friendly drink that tasted festive but required almost no time or fuss. The combination of creamy orange sherbet, tart cranberry, and fizzy ginger ale creates a balance of sweet, tangy, and effervescent textures that even the kids remember weeks later. It’s the kind of drink that announces the season—cranberry red, citrus-scented, and rimmed with floating orange slices and cranberries that look like holiday confetti. I discovered the magic of sherbet in drinks when I was experimenting with desserts-turned-beverages one winter; the sherbet adds a creamy mouthfeel without needing dairy-heavy custards or complicated steps. This punch is effortless to scale up for parties, plays well with make-ahead prep, and delivers consistent results every time. Because it’s alcohol-free, guests of all ages can enjoy it, and I love that a single bowl becomes the centerpiece of conversation. The bright aromas fill the room and invite everyone to gather close, which is precisely what the holidays are about.

Ingredients

• Orange sherbet (3 1/2 cups): Use a high-quality, creamy orange sherbet for best flavor and texture; brands like Breyers or store-brand sherbets both work well. The sherbet adds body and a soft citrus sweetness—choose plain orange rather than varieties with sherbet swirls to keep flavors clean.
• Cranberry juice cocktail (64 fluid ounces): Chilled 100% cranberry cocktail gives tartness and color; Ocean Spray is a reliable, widely available option. If you prefer less sweetness, look for a low-sugar cranberry juice and adjust sherbet accordingly.
• Ginger ale (67.6 fluid ounces / 2 liters): Chilled ginger ale provides fizz and a gentle spice note; Canada Dry or Schweppes are great choices. You can substitute lemon-lime soda like Sprite or 7UP for a lighter ginger profile and a citrusier finish.
• Fresh oranges (2 medium): One for slices in the bowl, extras for garnish. Choose firm, thin-skinned oranges such as navel or valencia for bright color and easy slicing—organic if you plan to leave the peel on the slices.
• Fresh cranberries (1 cup): Use tart, firm cranberries for garnish and floating color; rinse and pick out any soft berries. Reserve a few extra for an offering bowl so guests can add more to their glasses.

Instructions

Slice the oranges: Wash and dry two medium oranges. Using a sharp chef’s knife, cut thin round slices about 1/8 to 1/4 inch thick so they float easily. Remove seeds if visible. One orange will go into the bowl; save the second for extra garnish plates. Visual cue: the slices should sit on the surface without sinking. Scoop the sherbet: Add 3 1/2 cups of orange sherbet to a large punch bowl or wide serving bowl. Use an ice cream scoop for uniform scoops. If your sherbet is firmer, let it sit at room temperature for 2–3 minutes to soften slightly so it folds smoothly into the liquid without breaking apart immediately. Pour the cranberry juice: Pour 64 fluid ounces of chilled cranberry juice cocktail into the bowl over the sherbet. Stir gently once with a ladle to incorporate the sherbet just enough to create swirls—avoid over-stirring, which will deflate the soda later. Look for creamy pink ribbons forming as a sign the sherbet is mixing properly. Add the ginger ale: Slowly pour 2 liters (about 67.6 fluid ounces) of chilled ginger ale into the bowl. Stir gently to combine and preserve fizz. If you prefer a sweeter, less gingery profile, substitute lemon-lime soda. Timing tip: add the soda just before serving to maintain carbonation. Garnish and serve: Float the prepared orange slices and 1 cup of fresh cranberries on top of the punch. Arrange a small bowl of extra cranberries and a plate of orange slices nearby so guests can customize their glass. Use a ladle and a small slotted spoon if you want to offer both pieces of fruit and liquid separately in each serving.

Storage Tips

Because this drink relies on sherbet and soda, best practice is to prepare components ahead and assemble shortly before serving. You can chill the cranberry juice and ginger ale up to 24 hours in advance. Store extra orange slices and cranberries in airtight containers in the refrigerator for up to 3 days—place a paper towel in the container to absorb excess moisture. If you have leftover punch with melted sherbet, transfer it to airtight bottles and refrigerate for up to 48 hours; shake before serving and add fresh soda to reintroduce fizz.

Ingredient Substitutions

If you need dairy-free options, swap orange sherbet for dairy-free orange sorbet at a 1:1 ratio—this keeps the citrus brightness while removing milk solids. For a less sweet punch, use unsweetened cranberry juice diluted with a little water or more soda. If you want a less fizzy bowl that stays stable longer, substitute half the ginger ale with still club soda or chilled water. For an adult version, offer a small carafe of spiced rum on the side for guests who want to spike their glass individually.

Serving Suggestions

Serve in a large, clear punch bowl with a ladle and an ice ring or floating ice cubes to keep the bowl cool. Pair with savory holiday appetizers like cheese and charcuterie, roasted nuts, or small toasted crostini. Garnish individual glasses with a small sprig of rosemary, which adds a festive aroma that complements the citrus and cranberry. For brunch, this punch pairs beautifully with cinnamon French toast or a simple strata.

Cultural Background

Punch originates from a centuries-old tradition of communal beverages served at gatherings, historically made from five ingredients (alcohol, sugar, water, citrus, and spice). This non-alcoholic version honors that convivial spirit while adapting to modern, family-oriented celebrations. Cranberries and citrus have long been associated with winter feasts in North America, making their combination an obvious and festive choice for holiday gatherings.

Seasonal Adaptations

In winter, add mulling spices (a single cinnamon stick or a few cloves) to the cranberry juice and warm, then chill before combining with sherbet for a cozy twist. In summer, swap the cranberry juice for a lighter berry blend and use lemon-lime soda for a brighter profile. For holiday evenings, add pomegranate arils and a handful of mint for a jewel-toned variation that looks elegant on a buffet.

Meal Prep Tips

Prepare all non-carbonated components the day before: measure and chill both the cranberry juice and any additional garnishes. Keep sherbet frozen until 5 minutes before serving and scoop into a chilled bowl to slow melting. Use a large ice ring made with orange slices for an attractive chill solution that won’t water down the bowl too quickly. If transporting the bowl, keep the soda separate and combine on-site to preserve fizz.

This festive punch is simple enough to make a holiday feel effortless yet special—it's one of those recipes I reach for when I want guests to feel welcomed without standing over a stove. Try it at your next gathering and watch it become one of those memories people talk about long after the dishes are washed.