A Festive Fruit Punch Mocktail To Add To Your Zero-Proof Bar At A House Party
While most associations with a fruit punch involves combining spirits and liqueurs with fresh fruit and mixers, the fruit punch mocktail is a version that is in tandem with the rising popularity of zero-proof beverages. During the festive season, hosting can become an overwhelming responsibility when having to look into all aspects of food and beverage service. Hence, setting up a station where guests can serve themselves, is an ideal way of ensuring that non-alcoholic beverages are within the reach of those who’d like to pick what they would like to drink.
In this vein, having a dispenser or two filled with a festive-inspired fruit punch is a great way to celebrate seasonal produce as well as infuse flavours of the season into drinks. Steering clear of the classic punch which typically utilises an assortment of store-bought juices, swapping the readymade for freshly pressed gives the beverage an authentic flavour as well as allows every element to shine in all its glory. Including visually appealing garnishes such as edible glitter, lamp shaped festoons or stirrers and even edible flower infused ice cubes are a great way to make an otherwise basic beverage feel like the star of the show.
Festive Fruit Punch Mocktail Recipe
Ingredients [Makes 8-10 Servings]
- 3 cups fresh orange juice with pulp
- 2 cups fresh pineapple juice
- 1.5 cups fresh pomegranate/cranberry juice
- 1 cup fresh apple juice
- 2 tablespoons lime juice
- 5 cardamom pods
- 15-20 strands saffron threads
- 2 tablespoons rose water
- 30-40 fresh mint leaves
- 15-20 orange slices, halved
- 10-15 lemon slices
- Pomegranate arils, for garnish
- Ice cubes
Method
- Lightly crush the cardamom pods and add it to quarter cup of lukewarm water, along with the saffron.
- Allow it to steep and cool for 15-20 minutes before straining and setting aside.
- In a large bowl or dispenser, combine the fruit juices with the infused liquid and rose water.
- Stir gently to combine and place in the refrigerator to cool for 2-4 hours.
- When ready to serve, add in the mint leaves and citrus slices into the dispenser.
- Pour the punch into ice filled glasses and serve garnished with pomegranate arils.
Key Tips To Make The Festive Fruit Punch Mocktail
- Avoid using cardamom powder or crushing the pods too much since the flavour of the spice could overpower the floral and fruity profiles of the punch.
- Ensure that the temperature of the water in which the saffron steeps does not exceed a certain level of warmth since hot or boiling water could tamper with the aroma, colour and flavour of the delicate strands.
- If the tartness of the fresh fruit juices might seem a little too much, adjust the level of sweetness with some honey or maple syrup; use a floral honey to elevate the presence of rose water in the punch.
- One can also extend the quantity of the fruit punch mocktail by experimenting with a half-and-half ratio of punch and tonic or soda water to give it a fizzy texture.
- Ensure that the dispenser in which the punch is served is a transparent one in order to highlight the visual appeal of the beverage and use it as a decorative element on the drinks table.
- Opt for clarified versions of the pomegranate and apple juice to maintain an even jewel tone throughout the drink and avoid sedimentation at the bottom.
