Ginger Ale Fruit Punch

Name: Ginger Ale Fruit Punch
Prep time: 15 min
Total time: 15 min
Yield: 12 people
Cuisine: South African
Ingredients: 1 litre orange juice, chilled; 500 ml pineapple juice, chilled; 60 ml freshly squeezed lemon juice; 1 orange, washed, thinly sliced and pips removed; 150 g strawberries, washed, hulled and quartered; 1.5 litres ginger ale, chilled; 10 g fresh mint sprigs, rinsed; Ice cubes, for the glasses

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15 min totalPrep: 15 min Serves 12 people Drink

This Ginger Ale Fruit Punch recipe brings orange juice, pineapple juice and a gentle ginger fizz to the Christmas table. It is alcohol-free, easy to mix and particularly welcome on a hot South African Christmas, when everyone wants something cold before lunch. Fresh strawberries and thin orange slices give the jug a cheerful, summery look without much extra work.

The trick is to chill the juices and ginger ale beforehand, then add the fizz just as you are ready to serve. Lemon juice balances the sweetness, so there is no need for extra sugar. Serve it in a large punch bowl or divide it between two jugs, with ice in the glasses rather than melting into the whole batch.

Ingredients

Servings12

For the punch

1 litre orange juice, chilled
500 ml pineapple juice, chilled
60 ml freshly squeezed lemon juice
1 orange, washed, thinly sliced and pips removed
150 g strawberries, washed, hulled and quartered
1.5 litres ginger ale, chilled

To serve

10 g fresh mint sprigs, rinsed
Ice cubes, for the glasses

Instructions

1
Use well-chilled juices and ginger ale. Set out a clean punch bowl with a capacity of at least 4 litres, or two large jugs with enough combined room for the liquid and fruit.
2
Pour the orange juice, pineapple juice and lemon juice into the bowl. Stir to combine. If using two jugs, divide everything equally between them.
3
Add the orange slices and quartered strawberries. If you are not serving straight away, cover and refrigerate this juice-and-fruit base for up to 4 hours.
4
Just before serving, slowly pour in the chilled ginger ale. Stir gently once or twice so you keep as much fizz as possible.
5
Lightly clap the mint sprigs between your hands to release their scent, then add them to the punch.
6
Put ice into individual glasses and ladle or pour in the punch, sharing the fruit between the glasses. Serve immediately while cold and fizzy.

Nutrition (per serving)

Calories: 115 kcal
Carbohydrates: 28 g
Protein: 0.8 g
Fat: 0.2 g
Saturated fat: 0 g
Sugar: 25 g
Fibre: 0.7 g
Sodium: 12 mg
Cholesterol: 0 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

Chill the drinks the night before to save fridge space and fuss on Christmas morning. The 15-minute prep time assumes your drinks are already cold.
For an outdoor Christmas lunch, nestle the punch bowl in a larger bowl of ice and keep it in the shade.
If guests are arriving slowly, mix and serve half the batch first. Keep the remaining juice base chilled and the remaining ginger ale sealed until needed.
Use ordinary ginger ale for a gentle flavour. Ginger beer usually has a stronger ginger bite and will change the taste.

Frequently asked questions

Can I make this punch ahead?

Mix the juices up to 24 hours ahead and refrigerate in a covered container. Add the cut fruit no more than 4 hours before serving, and leave the ginger ale and mint until the last moment.

Can I make it less sweet?

Yes. Replace 500 ml of the ginger ale with chilled sparkling water. This keeps the same yield but makes the ginger flavour milder. Taste before adding any more lemon juice.

How long can I keep leftover punch?

Refrigerate leftovers promptly in a covered container and use within 24 hours. The fizz will fade and the fruit will soften. Discard punch that has stood at room temperature for more than 2 hours, or more than 1 hour in temperatures above 32°C.

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