Easter Bunny Punch: A Festive Spring Cocktail
A refreshing, fruity Easter punch with both non-alcoholic and adult versions, featuring white cranberry juice, citrus, and fresh berries.
Equipment
- Large punch bowl or pitcher
- Mixing spoon
- Ice cube trays
Ingredients
For the Non-Alcoholic Version
- 4 cups white cranberry juice
- 2 cups pineapple juice
- 1 cup fresh lemon juice
- ½ cup simple syrup adjust to taste
- 2 cups chilled club soda
- 1 pint fresh strawberries hulled and sliced
- 1 cup fresh blueberries
- 1 orange thinly sliced
- to taste fresh mint sprigs for garnish
- to taste ice for serving
For the Adult Version
- 2 cups champagne or prosecco
- 1 cup vodka vanilla vodka recommended
Instructions
- The night before, freeze some strawberries, blueberries, and mint leaves in ice cube trays with water to make decorative fruit ice cubes.
- In a large punch bowl, combine white cranberry juice, pineapple juice, lemon juice, and simple syrup. Stir well until fully mixed.
- Add most of the fresh strawberries, blueberries, and orange slices, saving some for garnish.
- Refrigerate the punch mixture for up to 4 hours if making ahead.
- Right before serving, add club soda and stir gently. For the adult version, also add champagne and vodka at this stage.
- Float fruit ice cubes on top, add remaining fresh fruit, and garnish with mint sprigs.
- Serve in clear glasses or mason jars for a beautiful presentation.
Notes
For a kid-friendly twist, add a scoop of vanilla ice cream or sherbet to each glass instead of alcohol. Rim the glasses with pink sugar for an extra festive look!