Christmas Punch

Steps

1. Stir the cranberry juice, pineapple juice and lime juice together in a punch bowl.
2. When you are ready to serve, slowly pour the ginger ale down the side of the bowl. Stir once, gently, so it keeps its bubbles.
3. Scatter the cranberries, lime slices and rosemary sprigs over the top, where they will float.
4. Add a few handfuls of ice, or ladle the punch into ice-filled cups. Serve within an hour, while it is still fizzy.

Good to know

• Mix the juices up to a day ahead and refrigerate; add the ginger ale only when you are ready to serve.
• The day before, freeze extra cranberry juice with a few cranberries and lime slices in a Bundt pan. Float the ring in the bowl to keep the punch cold without watering it down.
• For 20 or more guests, double everything and refill the bowl in batches so each round stays fizzy.
• For a less sweet punch, use plain sparkling water or diet ginger ale in place of regular ginger ale.