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Shirley Temple Punch

A party-perfect punch that transforms the nostalgic childhood favorite into a crowd-pleasing format, combining classic flavors of grenadine and ginger ale with fresh citrus notes.
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Prep Time 10 minutes
Servings: 8
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Punch Base
  • 4 cups ginger ale, chilled
  • 2 cups lemon-lime soda, chilled
  • 1 cup pineapple juice, chilled
  • ½ cup grenadine syrup
  • ¼ cup fresh lemon juice
  • 2 tablespoons lime juice
For Garnish
  • 2 cups ice cubes
  • 1 cup fresh or frozen cherries
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds
  • fresh mint sprigs

Method
 

  1. Chill a large punch bowl or pitcher in the refrigerator for at least 15 minutes before assembling.
  2. In your chilled punch bowl, combine the pineapple juice, fresh lemon juice, and lime juice first. Whisk these together until you smell that bright, tropical citrus aroma.
  3. Slowly pour in the grenadine syrup, watching as it creates beautiful red ribbons that swirl through the clear juices.
  4. Gently pour the chilled ginger ale and lemon-lime soda down the side of the bowl rather than directly into the center.
  5. Stir very gently with a long spoon, just 2-3 slow circles, to combine without losing carbonation.
  6. Add ice cubes to the punch. Drop in the fresh cherries and float the lemon and lime slices on top.
  7. Just before serving, add fresh mint sprigs around the rim of the bowl. Serve immediately with a ladle and small cups.

Notes

Chill punch bowl for 15 minutes before assembling. Prepare fruit garnishes and chill all ingredients the night before. Mix non-carbonated ingredients up to 4 hours ahead, but add carbonated sodas just 30 minutes before serving to maintain fizz. Add carbonated sodas gently down the side of bowl and stir only 2-3 slow circles. Best served immediately, but leftovers can be refrigerated for up to 24 hours. Store garnish fruits separately for best appearance.