Easter Punch

Name: Easter Punch
Prep time: 30 min
Total time: 3 h 35 min
Yield: 12 - 14 serving(s)
Ingredients: 8 oz. strawberries, hulled and sliced; 2 limes, thinly sliced; 12 oz. strawberries, hulled and sliced; 1 1/2 c. sugar; 3/4 c. fresh lime juice (from about 6 limes); 3 c. ginger ale; 3 c. sparkling water or seltzer; 12 oz. white rum (optional)

Add a splash of fun to your egg hunt with this bunny-approved punch!

By Sarah HoldenPublished: Apr 8, 2025

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C.W. Newell

Yields:

12 - 14 serving(s)

Prep Time:

30 mins

Total Time:

3 hrs 35 mins

You've got your Easter sides, desserts, and decorations all set, but have you thought about the drinks? This sparkling Easter punch is just what your menu is missing. Light, fizzy, and full of bright fruit, it's like a strawberry limeade with a ginger ale twist. Keep it kid-friendly and serve as is, or stir in a splash of white rum for a festive adults-only upgrade. Either way, this is a showstopper thanks to the gorgeous ice ring made with fresh strawberries and limes. Frozen in a Bundt pan, the ring keeps the punch cool and picture perfect. Serve this punch post-egg hunt as a refreshing sipper!

Score more ideas for Easter cocktails and non-alcoholic Easter drinks here.

What can you use instead of a Bundt pan to make the ice ring?

No Bundt pan? No problem! Freeze fruit slices and water in the cups of a muffin pan for large colorful ice cubes that float beautifully in the punch.

C.W. Newell

Why do you skim the foam off of this punch?

When the ginger ale is added, the punch develops a foamy top. While a little foam adds to the festive look, too much can hide the ice ring. Skimming helps keep the presentation crisp and clean.

Can you use a different alcohol?

Absolutely! Vodka—plain or citrus-flavored—also works wonderfully. Gin is another great option for adding a botanical twist.

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Ingredients

For the Ice Ring:

8 oz.
strawberries, hulled and sliced
2
limes, thinly sliced

For the Punch:

Directions

1. Step 1For the ice ring: Set aside a few strawberry and lime slices, then arrange the rest in the bottom of a 10- or 12-cup Bundt pan so they lie flat (they can be mixed together). Slowly pour in 2 cups water and freeze until solid, about 3 hours.
2. Step 2For the punch: In a medium bowl, toss together the strawberries, sugar, and lime juice. Cover and let sit until the juices accumulate, about 40 minutes.
3. Step 3In a blender, purée the strawberry mixture until smooth, then strain through a fine mesh sieve into a large punch bowl. (If serving later, strain into a pitcher and refrigerate for up to 2 days.)
4. Step 4Add the ginger ale, seltzer, and white rum, if using, to the strawberry purée in the punch bowl. Stir to combine, skimming off the excess foam.
5. Step 5Fill a large bowl with 4 inches warm water. Dip the bottom of the Bundt pan in the water for 10 to 15 seconds to loosen the ice ring. Top the pan with a plate and flip to invert the ice ring. Slide the ring into the punch, float the reserved strawberry and lime slices in the punch, and serve immediately.

Tip: The ice ring can be made up to 2 weeks in advance and kept frozen in the pan, wrapped in plastic. The strawberry purée can be made, strained, and stored in an airtight container in the refrigerator for up to 2 days.