Sparkling Apple Cider Punch (Nonalcoholic)

Sparkling Apple Cider Punch

This cold, nonalcoholic punch keeps apple cider at the center: plain seltzer adds light bubbles without extra sweetness, and a little lemon juice balances the cider. The golden-amber drink is served in clear glasses with a thin apple round, cinnamon stick, and whole star anise in each.

Chill both liquids ahead of time, then add the seltzer just before pouring. The punch stays fizzy and needs little ice to serve cold.

Ingredients for Sparkling Apple Cider Punch

• 6 cups chilled nonalcoholic apple cider
• 3 cups chilled plain seltzer or sparkling water
• 2 tablespoons fresh lemon juice
• 1 large red-skinned apple, for at least 8 thin crosswise rounds
• 8 cinnamon sticks
• 8 whole culinary star anise pods

Yield: 8 servings, about 9 ounces of punch each, plus garnishes. Prep time: 10 minutes with prechilled liquids; no cooking. Use a pitcher that holds at least 3 quarts.

How to Make Sparkling Apple Cider Punch

1. Chill the liquids: Refrigerate the cider and seltzer until cold. Keep the seltzer unopened and separate until serving.
2. Mix the base: Combine the cider and lemon juice in the pitcher. Stir and taste before adding the seltzer; the lemon should add a little brightness without overpowering the apple.
3. Prepare the garnishes: Shortly before serving, slice the apple thinly across the core to make at least 8 rounds. Remove any loose seeds and choose rounds wide enough to lean against the glass rims. Set out one cinnamon stick and one star anise pod per glass.
4. Add the seltzer: Pour it into the pitcher just before serving. Stir gently once or twice so small bubbles remain at the surface.
5. Pour and garnish: Divide the punch among 8 short, clear, wide-mouth glasses or jars. Lean an apple round against each rim, then add an upright cinnamon stick and a whole star anise. Serve promptly.

When to Add the Seltzer

Mix the cider and lemon juice ahead if needed, but wait to open the seltzer until guests are ready for a drink. Carbonation fades after mixing, especially with vigorous stirring. Starting with cold liquids also means you can offer ice separately rather than diluting every glass.

How to Keep the Apple Garnish Fresh

Cut the apple rounds close to serving time to limit browning. A wide-mouth glass gives each round room to rest against the rim without dropping into the punch. The cinnamon and culinary star anise are whole finishing garnishes; guests can move them aside before sipping.

Make-Ahead and Storage

Cover and refrigerate the cider-and-lemon base for up to one day. Keep the seltzer separate, and slice the apple near serving time. Fully mixed leftover punch will gradually lose its fizz.

Sparkling Mixer Variations

For a sweeter punch with ginger flavor, replace the seltzer with 3 cups chilled ginger ale. For a sweeter, more intensely apple-flavored drink, use 3 cups chilled alcohol-free sparkling apple cider instead; check the label if the batch needs to remain nonalcoholic.

For an adult serving, add 1 ounce bourbon or rum to an individual glass before pouring in the punch. Keep spirits out of the shared pitcher and identify any spiked glasses.

Serve with Turkey and Cranberry Pinwheels. For a separate, fruitier drink, try Sparkling Cranberry Orange Punch with Ginger Ale.

Nutrition

Approximate nutrition per serving, including one apple round but not the uneaten whole-spice garnishes: 105 calories, 0g protein, 0g fat, and 26g carbohydrates. Approximate values per 100g: 35 calories, 0g protein, 0g fat, and 9g carbohydrates. Values vary with the cider and size of the apple rounds.