Pioneer Woman Cherry Punch

Pioneer Woman cherry punch turns maraschino cherries, hibiscus tea and orange juice into a fizzy, ruby-red party drink that takes 2 hours 15 minutes including freezing. This make-ahead non-alcoholic punch for a crowd fits baby showers, bridal showers, Christmas brunch and Valentine's Day.

Freeze the cherries, limes and oranges until solid, because they chill the punch without watering it down. Skip that and you end up with a warm bowl that goes flat and thin before the second round of cups.

Steeping hibiscus tea and stirring it into the reserved maraschino juice gives the punch a tart, berry-like backbone that cherry juice and soda alone can't reach. Adding the fizzy ginger ale, seltzer and grenadine only at the end keeps every cup sparkling.

Pioneer Woman Cherry Punch

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

190

kcal

Tart hibiscus tea, sweet cherry juice and orange concentrate make a bright base that stays cold and bubbly from the first cup to the last. Frozen fruit floats on top as it chills, so the punch looks as good as it tastes.

Ingredients

• 1 16-oz. jar maraschino cherries
  

• 3 limes, thinly sliced
  

• 1 orange, halved and thinly sliced
  

• 6 spiced hibiscus tea bags (such as Red Zinger)
  

• 1 12-oz. can frozen orange juice concentrate, thawed (strained, if desired)
  

• 2 L ginger ale, chilled
  

• 2 12-oz. cans seltzer, chilled
  

• 1/4 c. grenadine
  

Directions

• Freeze the fruit: Line 2 baking sheets with parchment paper and drain the 16-oz. jar of maraschino cherries, saving the juice in the refrigerator. Spread the cherries, 3 sliced limes and 1 sliced orange on a baking sheet and freeze until solid, at least 2 hours.
• Steep the tea: Bring 4 cups water to a simmer in a small saucepan, then remove it from the heat and add 6 hibiscus tea bags. Let it steep 5 minutes, discard the bags, then cool the tea and refrigerate until cold.
• Mix the base: Pour the cold tea and the reserved cherry juice into a punchbowl, then add the thawed 12-oz. can of orange juice concentrate. Stir until the concentrate dissolves into the tea.
• Add the fizz: Stir in 2 L chilled ginger ale, 2 cans of chilled seltzer and 1/4 cup grenadine. Do this right before serving so the bubbles stay lively.
• Float the frozen fruit: Add the frozen cherries, limes and oranges just before serving. They keep the punch cold and look pretty floating on top as they slowly thaw.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cherry punch ahead of time?

Freeze the fruit and chill the tea mixed with the cherry juice and orange concentrate a day ahead. Add the ginger ale, seltzer and grenadine only when guests arrive, since the bubbles go flat if the punch sits.

What can I use instead of hibiscus tea?

Any tart red herbal tea works, such as a berry blend, because it brings the same bright color and tang. Plain black tea would taste flatter and lose the ruby look, so I stick with a fruity one.

How do I make this punch for adults?

A splash of vodka or light rum per glass works well, and it's easier to add at the cup than to the whole bowl. That way the non-drinkers and kids still get the same punch.

Do I need a punch bowl?

Any large bowl or even a clean cooler works if you don't have a punch bowl. Just make sure it holds about 5 quarts, which is how much this recipe makes.

What's the most common mistake with this punch?

Adding the carbonated drinks too early is the big one, because the ginger ale and seltzer lose their fizz while they wait. Pour them in last and the punch stays sparkling through the whole party.