Grinch Christmas Punch
Green fruit punch and lemon-lime soda make the fizzy base for this nonalcoholic Christmas punch. Lime sherbet floats on top, softening into a white foam, while red sugar rims and heart-shaped strawberries finish each glass. Chill the liquids ahead of time, but wait to add the soda and sherbet until guests are ready to drink: the soda loses its fizz as it sits, and the sherbet gradually melts into the punch.
Ingredients for Grinch Christmas Punch
- 4 cups green fruit punch
- 4 cups lemon-lime soda
- 1 quart lime sherbet (about 4 cups or 680g)
- 1/3 cup red sanding sugar (about 65g)
- 2 tablespoons light corn syrup
- 8 medium fresh strawberries
How to Make Grinch Christmas Punch
- Chill the liquids: Refrigerate the fruit punch and soda until cold, allowing at least 2 hours if they start at room temperature. Chill the glasses too, if desired. Cold ingredients keep the punch from needing ice, which would dilute it.
- Rim the glasses: Pour the sanding sugar onto a shallow plate. Apply a thin, even coating of corn syrup to the outside edge of each glass rim, then dip it into the sugar. Set the glasses aside so the sugar can adhere.
- Prepare the strawberries: Remove the leafy tops and pat the berries dry. Cut a small notch to give each berry a heart-like outline, then cut a slit at its base so it can rest on a glass rim.
- Mix the punch: Pour the cold fruit punch into a punch bowl large enough to hold the liquids and sherbet. Add the cold soda shortly before serving and stir gently once, until the liquid is evenly green.
- Add the sherbet and serve: Scoop the sherbet onto the punch just before serving, or add a scoop to each glass as you pour. Fill the sugar-rimmed glasses and perch a strawberry on each rim. Serve while the sherbet is still floating and beginning to foam; do not stir it into the punch.
How to Keep the Red Sugar Rim in Place
Coat only the outer edge of the rim with corn syrup, keeping the inside of the glass mostly clean. A thin, even layer holds the dry sanding sugar in place; too much syrup can cause it to slide down the glass. Let the rims set before filling.
Grinch Christmas Punch Variations
- Pineapple juice: For a tangier fruit flavor, use 3 cups green fruit punch and 1 cup pineapple juice in place of the 4 cups of green fruit punch. Pineapple juice is optional, not part of the main punch.
- Ginger ale: Replace the lemon-lime soda with ginger ale for a different soda flavor.
- Individual adult servings: Keep the punch bowl nonalcoholic and offer vodka or rum separately for adults to add to their own glasses.
Make-Ahead and Leftovers
Chill the fruit punch and soda separately until assembly. The glasses can be rimmed and the strawberries prepared shortly before serving; keep the prepared berries covered and chilled.
Serve the assembled punch promptly for the most fizz and a visible sherbet topping. If needed, refrigerate leftovers in a covered container, but expect flatter punch and melted sherbet. Freezing the assembled punch will not preserve its carbonation or sherbet texture.
Nutrition
Approximate nutrition per serving, based on 8 servings and including the sugar rim and strawberry: 300 calories, 2g protein, 3g fat, and 68g carbohydrates. Per 100g: approximately 85 calories, 1g protein, 1g fat, and 19g carbohydrates. Values vary by brand and by how much sugar adheres to each glass.
Grinch Christmas Punch
Equipment
- Punch bowl
- Shallow plate
- Serving glasses
- Paring knife
Ingredients
For the Punch
- 4 cups green fruit punch
- 4 cups lemon-lime soda
- 1 quart lime sherbet (about 4 cups or 680 g)
For the Garnish
- 1/3 cup red sanding sugar (about 65 g)
- 2 tablespoons light corn syrup
- 8 medium fresh strawberries
Instructions
- Refrigerate the fruit punch and soda until cold, allowing at least 2 hours if they start at room temperature. Chill the glasses if desired.
- Pour the sanding sugar onto a shallow plate.
- Spread a thin, even coating of corn syrup on the outside edge of each glass rim, then dip the rims into the sugar. Set the glasses aside to let the sugar adhere.
- Remove the strawberry tops and pat the berries dry. Cut a small notch in each berry to create a heart-like outline, then cut a slit at its base so it can rest on a glass rim.
- Pour the cold fruit punch into a punch bowl. Add the cold soda shortly before serving and stir gently once.
- Scoop the sherbet onto the punch just before serving, or add a scoop to each glass as you pour.
- Fill the sugar-rimmed glasses and perch a strawberry on each rim. Serve without stirring the sherbet into the punch.
Tips
- Chill the punch and soda separately to keep the punch cold without diluting it with ice.
- Add the soda shortly before serving so it stays fizzy.
- Use a thin layer of corn syrup on the outside of the glass rims; excess syrup can make the sugar slide.
- Let the sugared rims set before filling the glasses.
- Add the sherbet just before serving for a floating, foamy topping.
Variations
- Pineapple Punch: Replace 1 cup of the green fruit punch with 1 cup pineapple juice.
- Ginger Ale Punch: Replace the lemon-lime soda with ginger ale.
- Adult Servings: Keep the punch nonalcoholic and offer vodka or rum separately for adults to add to their glasses.