Cranberry Punch with Sumac

Cranberry Punch with Sumac is a tangy nonalcoholic drink made by creating a syrup of fresh cranberries, granulated sugar, and tart sumac. The syrup is combined with sparkling water to yield a spritzy, sour, and sweet punch to serve a crowd.

This recipe leans on an oleo saccharum, which is basically like a no-cook sugar syrup, flavored with all the juices and essential oils of frozen cranberries mixed with granulated sugar and ground sumac. In lieu of sumac, the oleo sacchrum can also be made with cranberries, 4 slices of lemon peel, and 10 whole allspice berries. The allspice adds warming lingering spiced notes.

While fresh cranberries are available during winter months season, the use of frozen cranberries in this recipe guarantees that you can make it year-round. Chopping the frozen cranberries in the food processor saves you a lot of time and prep work, but you can cut them by hand if you don’t have a food processor. Make sure the cranberries are still fully frozen when adding them to the food processor — if they’re thawed, the processor will turn them into smooth puree.

Why the Cranberry Punch with Sumac works

Unlike an infused simple syrup where granulated sugar dissolves while being cooked, an oleo sacchrum is a no-cook sugar syrup that preserves the fresh fruity flavor and vibrant acidity of the cranberries. As the cranberries, sumac, and sugar sit overnight at room temperature, the juices in the berries mix with the sugar to help it begin to dissolve. The result is a fresh, intensely-flavored cranberry syrup. 

Blending the syrup with sparkling water yields a nonalcoholic punch where the flavors of cranberry and sumac are front and center. To spike this punch, add any clear liquor like tequila, gin, or vodka. 

You can make the oleo up to 2 weeks in advance; store it in an airtight container in the refrigerator. However, the fizzy punch should be served immediately.