Ingredients:

  • 2 quarts cranberry juice (100% juice blend)
  • 4 cups pulp-free orange juice
  • 2 liters ginger ale
  • 0.25 cup fresh lime juice
  • 200 grams fresh cranberries
  • 2 large navel oranges, sliced
  • 8 stems fresh rosemary

Instructions:

  1. Slice the navel oranges into thin rounds. Arrange half of the orange slices and one cup of fresh cranberries on a parchment-lined tray and freeze for at least one hour to create flavor-safe ice substitutes.
  2. In a large 2-gallon punch bowl, combine the chilled cranberry juice, orange juice, and fresh lime juice. Stir gently to integrate the acids.
  3. Immediately before serving, slowly pour the chilled ginger ale down the side of the bowl to maintain maximum carbonation.
  4. Add the frozen fruit garnishes and fresh rosemary sprigs to the bowl. The rosemary should be slightly bruised to release essential oils.