Go Back
Oktoberfest Punch Recipe (Non-Alcoholic)
Ash Tyrrell

Oktoberfest Punch Recipe (Non-Alcoholic)

I first put this punch together for a backyard Oktoberfest party where half my guests weren't drinking, and I didn't want them stuck with plain soda all night. I mixed apple juice, a splash of cranberry, ginger ale, and fresh fruit, and it disappeared faster than the beer.
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 4 cups apple juice – the backbone of the punch go for a cloudy, unfiltered apple juice for a more authentic German flavor
  • 2 cups cranberry juice – gives the punch its warm autumn color and a nice tart edge
  • 4 cups ginger ale – adds the fizz and a gentle spiced warmth chill it well before pouring
  • 2 cups lemon-lime soda like Sprite – lightens the punch and keeps it from tasting too heavy
  • 1 orange thinly sliced – adds color and a citrusy aroma as it floats
  • 1 lemon thinly sliced – balances the sweetness with a little tang
  • 1 apple thinly sliced (Honeycrisp or Granny Smith) – don't skip this, it makes the punch look and taste like fall
  • 2 cinnamon sticks – just for garnish and a faint spice note not meant to be eaten
  • Ice ring or ice cubes – a frozen ice ring keeps the punch cold without watering it down too fast
  • Fresh mint leaves optional – a small handful for garnish and a fresh finish

Method
 

  1. Wash the apple, orange, and lemon well, then slice each one into thin rounds. Keep a few extra slices aside for garnishing individual glasses later. Thin slices float better and release flavor without overpowering the punch.
  2. Fill a bundt pan or ring mold with water, tuck in a few fruit slices and mint leaves, and freeze for at least four hours or overnight. This step keeps your punch cold without diluting it the way loose ice cubes do.
  3. In your large pitcher, combine the apple juice and cranberry juice and stir well. This base can be made and refrigerated a day ahead, which makes party-day prep so much easier.
  4. Place the juice base, ginger ale, and lemon-lime soda in the fridge for at least an hour before serving. Cold ingredients mean less melting ice and a punch that stays fizzy much longer.
  5. Right before your guests arrive, pour the chilled juice base into your punch bowl. Gently add the ginger ale and lemon-lime soda, stirring just once or twice to combine without losing the fizz.
  6. Slide in your ice ring, or add ice cubes if you skipped that step, then float the apple, orange, and lemon slices on top. Tuck in the cinnamon sticks and mint leaves for a pretty, fragrant finish.
  7. Ladle the punch into glasses right away so everyone gets it while it's cold and bubbly. If the bowl sits out for a while, give it a gentle stir before refilling cups.

Notes

  • I always chill every single ingredient before mixing, warm soda going in flat ruins the whole bowl
  • I use an ice ring instead of loose cubes whenever I'm hosting more than six people, it just melts so much slower
  • I taste the mix before adding the soda so I can adjust the cranberry-to-apple ratio to how tart I want it
  • I slice my fruit thin so it looks pretty and doesn't sink to the bottom and get in the way of the ladle
  • I keep a second bottle of ginger ale on hand so I can top off the bowl midway through the party without watering it down