Go Back
Non Alcoholic Thanksgiving Punch Recipe
Ash Tyrrell

Non Alcoholic Thanksgiving Punch Recipe

I make this non alcoholic Thanksgiving punch every single year, and it has become one of those recipes my family asks for before I've even started cooking the turkey. I love it because it comes together in one pitcher, looks absolutely stunning on the table, and nobody has to feel left out of the toast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup pear juice or pear nectar — this gives the punch its soft fruity base without being overly sweet
  • 2 cups apple cider — go for fresh unfiltered cider if you can find it, the flavor is so much richer
  • ½ cup fresh lemon juice — freshly squeezed brightens everything up and balances the sweetness
  • 2 cups chilled ginger ale or non-alcoholic sparkling wine — add this right before serving so the punch stays fizzy
  • 2 cups sliced seasonal fruit orange, apple, pear, or blood orange — use a mix for color and a little natural sweetness
  • ½ cup fresh or frozen cranberries — they float beautifully and add a festive pop of red
  • A few sprigs of fresh rosemary — purely for garnish but it makes the pitcher smell incredible

Method
 

  1. I start by washing and thinly slicing my oranges, apples, and pears on a cutting board. I keep the cranberries aside for now since they go in later. Thin slices look prettier floating in the pitcher and release more flavor.
  2. Next, I pour the pear juice, apple cider, and fresh lemon juice straight into my pitcher with the sliced fruit. I give everything a gentle stir so the flavors start to mingle right away. This base can sit in the fridge for hours before guests arrive.
  3. I always pop the pitcher in the refrigerator for at least 20 minutes before my guests show up. This step matters because a cold punch tastes so much more refreshing than a lukewarm one. If I'm hosting, I prep this part the morning of Thanksgiving.
  4. Right before serving, I pour in the chilled ginger ale or non-alcoholic sparkling wine. I stir it very gently so I don't lose all the bubbles. This is the step I never skip until the last minute, because the fizz fades fast once it's mixed in.
  5. Finally, I drop in the cranberries and tuck a few rosemary sprigs on top for that classic holiday look. I ladle it into glasses right away so everyone gets their punch while it's still cold and bubbly.

Notes

  • I always use 100% lemon juice with no added sugar, since the cider and pear juice already bring plenty of sweetness.
  • I make a batch of frozen cranberry or apple cider ice cubes a day ahead, so my punch never gets watered down.
  • I taste the mix before adding the fizz, because I can still adjust sweetness with a touch more lemon juice at that stage.
  • I slice my fruit extra thin so it looks beautiful floating near the top of the pitcher.
  • I keep the sparkling ingredient in the fridge until the very last second so it stays as bubbly as possible.