Thanksgiving Punch, Non-Alcoholic

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Prep Time 15

Total Time 15

Servings: 1 servings

6 cups 100% cranberry juice
4 cups apple cider
2 cups orange juice
⅓ cup fresh lime or lemon juice
⅓ cup honey or maple syrup, warmed to dissolve (taste first, you may want less)
3 tablespoons grated fresh ginger, steeped 20 minutes then strained (or 1 cup strong ginger tea)
100% juice, not "cocktail." The base should taste a little too tart on its own, the sparkle and sherbet sweeten it.
Sparkle last. Carbonation added to the bowl an hour early is flat by the time people drink it.
Taste the honey. Cider and orange juice bring their own sweetness; you may not need much.
Keep a backup jug of base in the fridge to top up the bowl.

Step 1

Two days ahead: make the full base. Pour 4 cups of it into a ring mold with the cranberries, orange and rosemary, and freeze. Refrigerate the rest.

Step 2

To serve: pour the chilled base into a punch bowl. Unmould the ice ring by dipping the mold briefly in warm water, and float it in.

Step 3

Add the sparkle, ginger ale or sparkling water, just before guests arrive, so it does not go flat.

Step 4