White Christmas Punch (Print version)

A creamy, snowy White Christmas Punch with pineapple, white cranberry, coconut milk, fizzy soda, cranberries, and rosemary.

# Ingredients:

For the punch

01 - 1 liter white cranberry juice, chilled
02 - 1 liter pineapple juice, chilled
03 - 1 can (14 oz / 400 ml) coconut milk, well shaken and chilled
04 - 1 liter lemon-lime soda or sparkling water, chilled
05 - 1/4 cup (60 ml) simple syrup, optional

For serving

06 - 2 cups ice cubes, for glasses
07 - 1 cup fresh or frozen cranberries
08 - 6-8 fresh rosemary sprigs
09 - 2 tablespoons simple syrup, for rimming glasses, optional
10 - 1/3 cup (30 g) unsweetened coconut flakes, for rimming glasses, optional

# Instructions:

01 - Refrigerate the juices, coconut milk, and soda until very cold. This keeps the punch bright and slows melting once it is served.
02 - In a large punch bowl, whisk together the white cranberry juice, pineapple juice, and coconut milk until smooth and evenly pale.
03 - Taste the base. Stir in simple syrup only if you want a sweeter punch.
04 - Slowly pour in the chilled lemon-lime soda or sparkling water. Stir gently once or twice so you keep as much fizz as possible.
05 - Add cranberries and rosemary sprigs to the punch bowl. Keep ice in the serving glasses rather than the bowl for the freshest flavor.
06 - For coconut-rimmed glasses, dip rims in simple syrup and press into coconut flakes. Ladle in the punch and serve right away.

# Good to know:

01 - Best served immediately after adding soda.
02 - Make the juice and coconut base up to 24 hours ahead.
03 - Use frozen cranberries to help keep the bowl cold.

Back