This festive non-alcoholic Christmas punch has been my holiday go-to for years. I first mixed it up on a busy December afternoon when visitors were expected and the house smelled like pine and baking spices. The combination of creamy orange sherbet, bright cranberry juice, and fizzy ginger ale instantly lifts the mood — it’s sweet without being cloying, tart without being sharp, and the sherbet creates a smooth, frothy texture that makes every sip feel celebratory. It’s a drink children and adults can enjoy together, and I love that it brings everyone to the kitchen island to chat while I refill the punch bowl.

What makes this version special is the balance: the sherbet adds a creamy mouthfeel and orange intensity, the cranberry juice brings holiday color and a pleasant tartness, and the ginger ale gives lift and effervescence so the drink doesn’t feel heavy. I discovered this mix while wanting something quick and beautiful for an impromptu cookie exchange; guests always comment on how it tastes like a cross between a float and a cocktail — but with zero alcohol. It’s one of those recipes that became a tradition because it’s simple, scalable, and reliably festive.

Ingredients

• Orange sherbet (3 1/2 to 4 cups): Choose a high-quality, creamy sherbet for the best mouthfeel — brands with real orange juice give brighter citrus notes. I often use 3 1/2 cups for a less rich version or 4 cups when I want a thicker float-like texture.
• Cranberry juice cocktail (64 fluid ounces): Use a chilled, sweetened cranberry cocktail for holiday sweetness and vibrant color. 64 fl oz is two 32-oz bottles or one half-gallon bottle — brands vary in tartness, so taste and adjust if you prefer tarter or sweeter.
• Ginger ale (2 liters / 67.6 fl oz): Chilled ginger ale adds effervescence and a hint of spice. For a sweeter, brighter finish, substitute a lemon-lime soda such as 7Up or Sprite. Keep it cold so the punch stays fizzy longer.
• Fresh oranges (2, sliced): One orange goes into the punch; reserve the other for extra garnish. Choose firm, seedless navel oranges for attractive, easy-to-slice rounds.
• Fresh cranberries (1 cup plus extra): A cup in the bowl gives festive color and a tart burst; set aside a small dish of cranberries for guests to add to their glasses as desired.

Instructions

Slice the fruit: Wash and dry 2 fresh oranges. Using a sharp chef’s knife, slice into thin rounds about 1/8 to 1/4 inch thick so they float attractively. Remove any seeds. Visual cue: the slices should be intact and bright; if the rind looks dull, choose a different orange. Add the sherbet: Place 3 1/2 to 4 cups of orange sherbet into a large punch bowl or serving vessel. Use a standard measuring cup to portion the sherbet evenly. Technique tip: scoop sherbet with an ice cream scoop and arrange the scoops in a single layer so they melt evenly when liquids are added. Pour in the cranberry juice: Pour 64 fluid ounces of chilled cranberry juice cocktail over the sherbet. Pour slowly to avoid splashing. The sherbet will begin to soften; stir gently with a large spoon or ladle to combine. Timing: once the juice hits the sherbet, the texture becomes frothy within a minute. Add the ginger ale and mix: Slowly add 2 liters (approx. 67.6 fl oz) of chilled ginger ale. Stir gently but thoroughly to incorporate the fizz without flattening it. The visual cue is a steady stream of small bubbles and a slightly foamy top. If you want to preserve more carbonation, add the soda at the last moment and give one gentle stir. Garnish and serve: Scatter 1 cup of fresh cranberries and several orange slices into the punch bowl. Offer small plates or bowls with extra orange slices and a dish of cranberries so guests can personalize their glasses. Serve immediately with a ladle and festive cups. Troubleshooting: if the punch becomes too sweet, stir in a splash of sparkling water or unsweetened soda to balance sweetness.

Storage Tips

Store the chilled, unused liquids in the refrigerator until you’re ready to serve. If you have leftover assembled punch, transfer it to airtight containers and refrigerate for up to 24 hours; expect a thinner consistency as the sherbet fully melts. To re-create some froth when serving leftovers, blend a portion briefly in a blender with a few ice cubes and a scoop of fresh sherbet, then fold back into the larger batch. Use clear glass pitchers or mason jars for refrigeration so you can monitor separation and skim any foam if desired.

Ingredient Substitutions

If you need dairy-free options, substitute sorbet made from orange or mango that is labeled dairy-free — it will keep the citrus intensity but change the mouthfeel slightly to a lighter finish. For a less sweet punch, replace half the ginger ale with chilled sparkling water or club soda. If you prefer more tartness, swap the cranberry cocktail for unsweetened cranberry juice and sweeten to taste with simple syrup. For a sharper spice note, try ginger beer instead of ginger ale; it’s spicier and less sweet.

Serving Suggestions

Serve in a large punch bowl with a ladle and small decorative cups or stemless glasses. For a grown-up presentation at a family party, rim individual glasses with sugar: brush the rim with a bit of orange juice and dip into coarse sugar for sparkle. Garnish each glass with a slice of orange and a few floating cranberries tied to a rosemary sprig for a fragrant, holiday look. Pair the punch with salty snacks, gingerbread, or cheese plates to balance the sweetness.

Cultural Background

Punch has long been a holiday tradition across many cultures, originating from the Sanskrit word "panch" meaning five — referring to original drinks made with five ingredients. The modern American holiday punch often mixes citrus, berries, and fizzy soda for vibrant flavor and visual appeal. This particular sherbet-and-cranberry combination grew in popularity in mid-20th-century American home entertaining when frozen desserts and bottled sodas became party staples — it blends nostalgia with accessibility.

Seasonal Adaptations

In winter, swap the orange sherbet for blood orange or tangerine varieties when available to deepen color and flavor. For a summertime celebration, use a lighter citrus sorbet and replace cranberry with a mixed-berry juice. For holiday-themed color, add pomegranate arils and sprigs of fresh rosemary for an aromatic twist. On cold nights, serve smaller, convivial portions alongside warm cookies for contrast.

Meal Prep Tips

Prep the fruit and chill the juices and soda the night before. Place the sherbet in the freezer until 10 minutes before serving so scoops hold their shape. Arrange a garnish station with bowls of sliced oranges, cranberries, and rosemary sprigs so guests can personalize their cups. If you’re hosting a large gathering, set up two punch bowls so one can be drained and refilled while the other remains full for guests to enjoy continuously.

There’s something joyful about handing someone a bright, fizzy glass of this punch — it signals celebration without fuss. I hope this becomes a staple at your gatherings as it is in mine; it’s easy enough to make on a weeknight but festive enough for the biggest holiday party.