Homemade Fruit Punch
A vibrant, refreshing Fruit Punch that balances sweet tropical juices with tangy citrus and fizzy soda for a crowd-pleasing beverage that’s perfect for any celebration or gathering. Endlessly customizable and deliciously memorable.
Ingredients
- 4 cups pineapple juice chilled
- 3 cups orange juice freshly squeezed if possible
- 2 cups cranberry juice
- 1 cup fresh lemon juice about 6-8 lemons
- 1 cup fresh lime juice about 8-10 limes
- 1 cup simple syrup equal parts sugar and water, heated until dissolved and cooled
- 4 cups ginger ale or lemon-lime soda chilled
- 1 orange thinly sliced for garnish
- 1 lemon thinly sliced for garnish
- 1 lime thinly sliced for garnish
- 1 cup fresh berries strawberries, raspberries, or both
- Ice cubes
- Fresh mint sprigs for garnish optional
Instructions
- Prepare the simple syrup by combining 1 cup of sugar with 1 cup of water in a small saucepan. Heat on medium, stirring until the sugar completely dissolves. Remove from heat and let cool completely.
- Juice the fresh citrus if using. For maximum juice yield, roll the fruits firmly on the counter before cutting and juicing them. Strain out any seeds and pulp if desired.
- Combine all juices in a large punch bowl or pitcher, stirring gently to mix the pineapple, orange, cranberry, lemon, and lime juices together with the cooled simple syrup.
- Refrigerate the juice mixture for at least 2 hours to allow the flavors to meld and develop. This step is crucial for achieving the perfect flavor balance.
- Just before serving, add the carbonated beverage (ginger ale or lemon-lime soda) to the juice mixture. Pour slowly down the side of the bowl to preserve as much carbonation as possible.
- Garnish your punch by adding the sliced citrus fruits, fresh berries, and optional mint sprigs to float on top. For an extra special presentation, freeze some of the fruit slices or berries in ice cubes beforehand.
- Serve immediately in glasses filled with ice, ensuring each glass gets some of the floating fruit garnishes.
Notes
- For a less sweet punch, reduce the simple syrup to 3/4 cup or substitute with honey for a different flavor profile.
- Make a frozen version by blending some of the mixture with ice until slushy, then stirring back into the punch bowl.
- This recipe can easily be halved for smaller gatherings or doubled for larger parties.
- For an adult version, add 2 cups of rum, vodka, or champagne just before serving.
- The non-carbonated base can be made up to 2 days in advance and stored in the refrigerator.
- Try adding a cinnamon stick or star anise for a holiday twist in winter months.