Description
A light, fruity, and fizzy wine punch perfect for brunches, bridal showers, or summer parties! Made with chilled Moscato wine, pineapple and orange juices, fresh fruit, and bubbly ginger ale, this refreshing cocktail is as easy to make as it is gorgeous to serve. Every glass is like sipping sunshine—with just the right balance of sweetness and sparkle.
Ingredients
1 bottle (750 ml) Moscato wine, chilled
2 cups ginger ale, chilled
1 cup pineapple juice
1 cup orange juice
1 cup sliced fresh strawberries
1 orange, sliced into rounds
1 lemon, sliced into wedges or rounds
½ cup pineapple chunks (fresh or canned)
Ice cubes, for serving
Optional: fresh mint leaves for garnish
Instructions
Prepare the fruit: Rinse and slice the strawberries, orange, and lemon. If using fresh pineapple, cut it into bite-sized chunks. Add all fruit to a large pitcher or punch bowl.
Mix the base: Pour the chilled Moscato wine, pineapple juice, and orange juice over the fruit. Stir gently to combine.
Add the bubbles: Right before serving, pour in the chilled ginger ale. Give everything a light stir to mix without losing the fizz.
Serve: Fill glasses with ice. Pour the punch over the ice, making sure to include some fruit in each glass. Garnish with mint leaves or a lemon wedge if desired.
Notes
Prep ahead tip: You can mix everything except the ginger ale and fruit slices a few hours in advance. Keep it chilled, then add those right before serving.
Non-alcoholic version: Substitute Moscato with sparkling white grape juice and add a splash of lemon juice for balance.
Make it stronger: Add ½ cup vodka, rum, or peach schnapps to take it up a notch.
Fruit swaps: Raspberries, kiwi, or even blueberries make colorful, tasty additions.
Leftovers: Store in the fridge for up to 24 hours. The fizz will fade, but the flavors deepen like a fruity sangria.