Frosted Fruit Punch

This punch starts with a homemade spiced syrup that gives it a warm, mulled quality you won’t find in any store-bought mix. Sugar, water, a cinnamon stick, and whole cloves get simmered together for five minutes, strained, and cooled. That fragrant syrup becomes the backbone of the whole punch.

Sauterne (a sweet white wine) mixed with apple juice, orange juice, and lemon juice creates a fruity, slightly boozy base that’s balanced between sweet and tart. The lemon juice keeps it from being cloying and gives the punch a bright, clean finish.

The “frosted” part comes at serving time: a scoop of orange sherbet floated on top of each glass. As it melts, it turns the punch creamy and fizzy at the edges, adding another layer of citrus and a gorgeous coral color. Chill everything thoroughly before mixing so the sherbet doesn’t melt instantly.

Kitchen Tips

• Strain the spiced syrup through a fine mesh strainer to remove the cinnamon stick and cloves. Any bits left behind float in the punch
• Chill the syrup completely before mixing with the juices. Warm syrup will melt the sherbet too fast
• Use a dry or semi-sweet Sauterne. Very sweet wine will make the punch too sugary
• Add the sherbet scoops right before serving each glass for the best visual effect

Variations

• Use sparkling white grape juice instead of Sauterne for a non-alcoholic version
• Swap orange sherbet for raspberry or lime sherbet for a different color and flavor
• Add a splash of ginger ale just before serving for a fizzy punch