Creating The Perfect Wedding Punch: A Simple Guide

Whether you're planning a wedding or simply looking to impress your guests at your next party, a good punch is a must-have. It's a great way to offer a delicious drink option that can be easily scaled up or down depending on the number of guests. From non-alcoholic options to boozy treats, there's a punch recipe for every taste and occasion. So, let's raise a glass and explore the art of making the perfect punch for your upcoming nuptials!

Non-alcoholic punch recipes

There are many non-alcoholic punch recipes that would be perfect for a wedding. Here are some ideas:

Sherbet Punch

This is a fun, family-friendly punch that's perfect for a crowd. It has a brilliant green colour, but you can also use orange, lemon, or raspberry sherbet for a different flavour and colour. You can also add green food colouring to enhance the shade. The fizziness of the ginger ale adds a fun element to the drink, and it pairs well with the tangy limeade and lemonade.

Ingredients:

• 1 (12-ounce) can frozen limeade concentrate, partially thawed
• 1 (12-ounce) can frozen lemonade concentrate, partially thawed
• 1 quart lime sherbet, softened
• 2 (2-liter) bottles chilled ginger ale
• Green food colouring (optional)

Instructions:

• In a large pitcher or bowl, whisk the limeade and lemonade concentrates with water.
• Add softened lime sherbet and green food colouring (if using), and whisk until combined.
• Pour over a large block of ice or ice cubes in a punch bowl.
• Top with ginger ale just before serving.

Strawberry Lemonade Punch

This punch has a tangy, sweet, and refreshing flavour, and its bright colour makes a beautiful presentation. It's perfect for bridal showers, baby showers, Christmas parties, weddings, and large group entertaining.

Ingredients:

• 16 ounces frozen strawberries, thawed
• 12 ounces lemonade frozen concentrate
• 2 litres lemon-lime soda

Instructions:

• In a blender, combine the defrosted strawberries and lemonade frozen concentrate.
• Add enough water to fill the empty lemonade frozen concentrate container and add to the blender.
• Blend until completely smooth.
• Pour into a large punch bowl.
• Add the lemon-lime soda.
• Garnish with lemon slices.

Fruity Party Punch

This punch is packed with fruit flavour and is made with only four ingredients. It's a quick and easy drink that's perfect for weddings and other celebrations.

Ingredients:

• 4 cups cranberry juice (use cranberry raspberry juice, if desired)
• 2 cups pineapple juice
• 1/2 can frozen lemonade concentrate or limeade concentrate
• 4 cups ginger ale
• 3 cups ice cubes (optional)
• Lemon slices or lime slices, and fresh berries for garnish

Instructions:

• Combine the cranberry juice, pineapple juice, frozen concentrate, ginger ale, and ice cubes in a large pitcher or punch bowl.
• Add the ice (between 2 and 4 cups of ice is best).
• Add some lemon or lime slices and some fresh or frozen berries.

How to make an ice ring

An ice ring is a great way to keep your punch cold without diluting it. It can also be a pretty centrepiece and enhance the flavour of the punch. Here is a guide on how to make one:

Choosing a Mould

Nearly any empty vessel can be used as an ice mould. You can buy fancy moulds in various shapes and sizes, but one of the easiest, least expensive, and most readily available options is a simple ring pan. A ring pan is used to bake round cakes and is a natural fit for the round shape of a punch bowl. The metal surface easily releases the ice once frozen, and the centre cone creates a hollow centre that looks stunning in a punch. A bundt pan is also a good option, with a more elaborate shape.

The size of the mould matters because you want it to fit inside your punch bowl. A mould with a seven-inch diameter will fit in the average punch bowl. Try to avoid anything over 9 inches unless you have a large bowl. A 10-inch bundt pan or a fluted cake pan will work, and silicone pans make unmoulding easier.

Choosing Ingredients

You can add all sorts of ingredients to your ice ring to make it decorative and tasty. Fresh fruits, herbs, and edible flowers are all great options. Citrus fruits like lemons, limes, and oranges can form a good base, and you can slice them into wheels and layer them in the mould. Add slices of other fruits like kiwi or pineapple for a little extra colour and texture. Avoid pitted fruits like peaches unless you cut them into chunks. Berries are also fun, as they will poke out through the ice and give the ring texture and colour. You can also add herbs if your punch includes an herbal ingredient. Small sprigs, individual leaves, or buds will work, but they might float around in the punch as the ice melts.

For a festive flair, add cranberries, pomegranate arils, apples, and cinnamon sticks. You can also create an ice ring with the same ingredients as your punch to avoid dilution.

Filling the Mould

Fill your mould between one-half and three-quarters full with fruit, leaving space between the top layer and the rim. Adding the liquid will cause some of the ingredients to float, especially berries, and you want enough liquid to form a good block of ice. Typically, ice is made of water alone, but this will dilute your punch as it melts. Instead, create a blend of water and fruit juice to freeze. Choose a fruit juice that is included in your punch recipe or one that complements it. For example, use peach juice for white peach sangria or cranberry juice for sparkling cranberry punch. Mix the juice in equal parts with water and pour it into your fruit-filled mould. As the ice melts, the diluted liquid will have more flavour.

Do not add alcohol to the ice mould. Liquor will not freeze at certain concentrations, and even wine and beer have a higher freezing point than water and juice. Even if it does successfully freeze, it will melt much faster, possibly before the party is over. Fill the mould with at least 1/2 inch of space at the top to leave room for expansion as the ice freezes.

Freezing the Ice Ring

Place your mould in a shallow, freezer-safe glass dish, such as a pie pan, to create a solid, level surface for the ice ring to rest on while freezing. This will also capture any spills. Shift some frozen foods around if needed to make space, and double-check that the liquid is level before closing the freezer. Avoid opening the freezer door for at least a couple of hours so you don't jiggle the ice ring.

The average ice ring should freeze solid in about six hours, but larger moulds will take longer. Overnight is always a safe bet.

Removing the Ice Ring from the Mould

Place the mould in a large bowl of cold water (warm water can cause cracking) for a few minutes. Then invert it into the dish the mould was sitting in while freezing. If it doesn't release right away, leave it for a few minutes. You should hear it drop when it's ready.

Adding the Ice Ring to the Punch

Place the ice ring into the punch bowl and fill it with chilled punch. The ring will melt slower if the punch is cold. On average, the ice ring will stay solid for three to four hours, depending on its size and the room's temperature. As it melts, some of the fruit will be released and float around, adding to the aesthetics.

How to keep punch cold

Keeping punch cold for a wedding can be tricky, especially if you don't have access to a refrigerator or cooler. Here are some tips to ensure your punch stays chilled:

Use Ice Cubes

Create ice cubes from the punch itself. This method ensures that as the ice melts, it won't water down the punch. You can freeze the punch in ice cube trays or use a larger container to make a punch ice ring. Place the punch ice cubes or ring directly into the punch bowl to keep it cold. This method is simple and effective, and it will ensure your punch stays chilled for a while.

Metal Ice Cubes

If you're concerned about the punch ice cubes melting too quickly, you can opt for metal ice cubes. These stainless steel cubes are designed to be frozen and then placed in drinks to keep them cold. They are reusable and won't dilute your punch as they don't melt.

Frozen Fruit

Using frozen fruit as ice cubes is another creative way to keep your punch cold. This method adds a bit of colour and flavour to your punch. However, be aware that fruit tends to thaw quickly, so it may not keep your punch cold for an extended period.

Refrigerate or Chill Ingredients

If possible, it's a good idea to keep the punch ingredients refrigerated before mixing them. This way, you start with a chilled base, and your punch will stay cold longer. Additionally, if you're making a large batch of punch, you can keep it in the refrigerator until it's time to serve, then transfer it to a punch bowl.

Add Ice to the Punch Bowl

If you're serving the punch in a punch bowl, you can add ice directly to the bowl. This method will keep the punch cold, but it may dilute the flavour over time. If you go with this option, consider using larger ice cubes that will take longer to melt.

Serve in Small Batches

If possible, prepare a small batch of punch and keep it chilled. Then, refill a smaller punch bowl or pitcher as needed. This way, you always have a cold supply of punch ready to serve.

Keep the Punch in the Shade

If your wedding is outdoors, make sure to keep the punch in a shaded area. Direct sunlight will cause the punch to warm up quickly. Place the punch bowl in a well-shaded area, and it will stay cooler for a more extended period.

How much alcohol to add

The amount of alcohol to add to a punch intended for a wedding depends on the type of alcohol and the strength of the drink you want to achieve. Ideally, a punch should be made of 5-6% alcohol. Anything less and you won't be able to taste the alcohol, and any more might be too overpowering. The flavour of the drink is also an important consideration.

If you are making a large batch of punch, you can calculate the amount of alcohol to add as a ratio. For example, for every gallon of juice, add 1 to 1.5 litres of ginger ale. You can then add alcohol to taste.

If you are adding vodka to a punch, a ratio of 1 cup of vodka per bottle of juice is recommended, although you may wish to add more to taste.

If you are making a hot punch, only prepare it ahead of time up to the point of adding the alcohol. For cold punches, you can make the punch ahead of time and store it in the refrigerator. However, if your punch contains ginger ale or another sparkling drink, only add this just before serving, as it will go flat quickly.

How to make it fizzy

To make your wedding punch extra fizzy, you can add ginger ale, club soda, or sparkling water. Ginger ale is a popular choice, as it adds a "yummy, fizzy dimension" to your punch. You can also use lemon-lime carbonated beverages or sparkling cider. If you want to make your punch alcoholic, you can add vodka or rum.

If you want to make your punch extra cold and fizzy, you can make ice cubes out of the punch and add them to the bowl. This will keep your punch cold without diluting the flavor.

Recipe 1

• 1 QT Cranberry Juice Cocktail Juice
• Chill juices and slowly pour in 7-UP.
• Serve in a pitcher or punch bowl.

Recipe 2

• TWO parts fruit punch
• TWO parts cran-raspberry juice
• ONE part pineapple-orange juice
• For every gallon of juice, add 1 to 1 1/2 liters of ginger ale, depending on how fizzy you want it.

Recipe 3

• 4 cups cranberry juice
• 1½ cups pineapple juice
• 1½ cups orange juice
• ¼ cup lime juice
• 3 cups ginger ale, chilled
• Sliced fruit for serving
• Stir together the cranberry juice, pineapple juice, orange juice, and lime juice in a large pitcher.
• Chill until you are ready to serve, at least 4 hours if not overnight.
• Add sliced fruit and ginger ale just before serving.

Frequently asked questions