Snacks & Treats

New Year’s Eve Punch For Kids And (A Boozy One For) Adults

Dec 30, 2016

Punch is the cocktail of the season, with punch bowls showing up on restaurant menus, and being pulled out of basements and dusted off for holiday parties. There are many benefits to the one bowl punch, not least of all simplifying the bar — you need only stock up on beer and wine, and choose one boozy cocktail to make a large batch of, rather than stocking a bar. If you don’t have a punchbowl, a large pitcher or two will do.

A bowl of fruity punch with an ice ring inside

Besides ease of preparation, a good, fruity punch will also fit the bill for any kids you have around, so long as you hold off on the alcohol. A more condensed punch can be served with a bottle of bubbly alongside — prosecco or sparkling wine — and ginger ale or lemon-lime soda for the kids. Instruct guests to fill their glasses halfway (or to taste), and top with bubbles. Most clear spirits, like gin, rum and vodka, do well in a fruity punch; keep a bottle on the shelf to fortify cocktails as required, or divide your punch into two (clearly marked) vessels — one boozy and one not.

You'll Also Love: A Guide To A (Very Very) Quiet New Year’s Eve

Like fruit itself, the best punches have an element of sweet and sour. You can also float cubes or slices of just about any fruit in it, from pineapple or watermelon chunks, to pomegranate seeds. For something special, try adding scoops of raspberry or mango sorbet.

Juicy Fruit Punch

Ratios here are totally up to you — feel free to play around with your favourite juice combinations. And of course, the formula can be multiplied to accommodate the number of guests. You can also replenish the punch over the course of the night. If you like, play around with flavours — try adding some grated fresh ginger or a handful of fresh mint.

  • 4 cups (1 L) lemonade, pineapple, pomegranate or cranberry juice
  • 4 cups (1 L) apple, orange or mango juice (or apple cider)
  • sliced fresh fruit, such as oranges, lemons, limes and apples
  • berries or grapes
  • 4 cups (1 L) ginger ale, lemon-lime soda, or prosecco or other sparkling wine (or to taste)

In a large pitcher or bowl, stir together the juices and add a handful of fresh fruit. Float in a juice-based frozen ice ring, if you have one.

A bunch of fruit and juice in a bowl with a frozen ice ring inside too

Just before serving, add the bubbles or instruct guests to add bubbles to taste by the glass. Serves 10-15.

You'll Also Love: New Year’s Eve Midnight Milk And Cookies

For a syrupy punch concentrate: simmer four cups chopped rhubarb or other tart fruit (like raspberries) with one cup water until the fruit breaks down. Mash well and strain, and then stir in half as much sugar, bringing to a simmer, then cooling to a thin syrup. (This works well with straight-up pomegranate juice, too.) Add a splash to bubbly drinks or to vodka sodas, or to soda water for an alternative to pop.

A batch of punch packaged in a mason jar

If you’re heading to a party: you can bring your punch along in a large mason jar — if you bring just the concentrate, you won’t need as large a container. Pack bottles of bubbles separately, and instruct friends to add them to taste. Or if your friend has a punchbowl, you can assemble the whole batch there.

The juice and fruit in a bundt pan ready to be frozen

How to make a frozen ice ring: A flavoured punch ring is simple — made with juice, it won’t water down your punch, and the large, solid ring will take longer to melt, keeping your punch well chilled in its bowl. Freeze whatever kind of juice you use in your punch in a bundt pan, filling it no more than halfway full. If you like, add slices of citrus and/or fresh or frozen cranberries, pomegranate seeds or even sprigs of fresh thyme to add a pop of colour. As the ice melts, the fruit will work its way into the punch.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.