Pomegranate Mocktail Punch

Course: Drinks

Cuisine: American, Fusion

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 89kcal

Author: Jazzmine Woodard

Sparkling pomegranate juice mocktail with notes of citrus, tangy apple, and spice

Print Recipe

Equipment

1 cutting board
1 knife
1 pitcher or punch bowl or beverage dispenser
1 bar spoon or kitchen spoon
1 microplane

Ingredients

1 orange
ice
4 cups pomegranate juice
2 cups orange juice
2 cups ginger beer
¼ cup apple cider vinegar
1 cup pomegranate arils
Nutmeg

Instructions

Use knife and cutting board to cut orange into round slices then cut the slices into halves.
Add orange slices to pitcher then fill the pitcher about halfway with ice. This step prevents the orange from clustering at the top of the pitcher.
Pour pomegranate juice, orange juice, ginger beer, and apple cider vinegar into pitcher and stir until combined using bar spoon.
Serve mocktails over fresh ice. Add pomegranate arils and a piece of orange to the top of each drink then use microplane to grate a bit of nutmeg over the orange slice.

Notes

Preparation

To make ahead, mix up the juices and apple cider vinegar then chill it in the fridge (up to two weeks) until ready to use. Stir in the fruits and ginger beer just before serving or let all the flavors marinate together overnight like a non-alcoholic sangria--just note that it won't be bubbly.

If you're making this drink ahead of time, you can freeze the orange slices before adding them to the punch. This will help keep your punch cold without watering it down as much.

Variations

Ginger Beer adds just the right balance of sweetness and gingery bite. As an alternative, you can use ginger ale for less ginger flavor or lemon-lime soda like Sprite or even sparkling water to cut down on added sugar.

If you want to make your mocktails sweeter, add the plain sweetener of your choice, including a zero sugar option or one with a coordinating flavor like my honey ginger syrup or citrus simple syrup.

Nutrition