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This Fruit Punch recipe lives up to its name: It’s sweet, fruity, and guaranteed to be guzzled by kids and adults alike. Learn how to make Fruit Punch, how to spike it for a cocktail recipe, and how to customize it.
Unlike my some of my other tropical party drink options like Pink Lemonade Vodka Slush, Pirate Punch, Granita, and Passion Fruit and Pineapple Sangria, this easy Fruit Punch doesn’t have alcohol in it. That means this mocktail is the perfect punch that guests of all ages can enjoy.
To make this Fruit Punch as pretty as it is delicious, I explain how to dress it up with a fruit-studded ice ring. That feature plays double duty to add visual appeal and keep your punch cool as you and your guests enjoy glass after glass.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Frozen orange juice concentrate, frozen lemonade concentrate, and pineapple juice: Thawed versions of those two frozen drink concentrates amp up the flavor of this Fruit Punch. I highly recommend those in particular, but feel free to mix things up on the regular juice front. If pineapple isn’t your top pick, try mango juice, white grape juice, or passionfruit juice instead.
- Strawberries: These lend lovely color and a hint of sweetness to the ice ring that I suggest serving with your Fruit Punch. You can absolutely mix up your fruits or swap in a single other berry, if you like.
- Lemon-lime soda: Ginger ale is a stellar substitute if you prefer that over citrus soda.
Step-by-step instructions
- Combine the orange juice, lemonade, pineapple juice, and water and stir well.
- Place the whole strawberries into a ring mold. Pour in enough fruit juice to fill the mold. Freeze. Refrigerate the remaining juice.
- When ready to serve, pour the fruit juice into a punch bowl and add the soda. Float the strawberry ice ring in the punch.
Recipe tips and variations
- Yield: This recipe makes a party-friendly 24 (8-ounce) servings of punch. Since the drink recipe starts with 2 cans of each kind of frozen concentrate, it’s a cinch to make a half batch if you’re hosting a smaller crowd. (Simply use half of every ingredient in the punch recipe listed below.)
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the juice and assemble the ice mold up to 3 days in advance.
Recipe FAQs
Spike each serving with 1 to 2 ounces of vodka or tequila to make this spirit-free drink a super-refreshing cocktail recipe.
Top each glass with a scoop of your favorite flavor of sorbet or sherbet for a fresh and fruity float.
While I think this drink is spot-on with the sweetened soda and juices, I’ve also tested it with added sugar stirred in. Feel free to sweeten to taste, anywhere from 2 tablespoons to 3 cups should work well.
Absolutely not! Regular ice cubes melt a bit quicker, but do the job just fine. Alternatively, freeze ice cubes of juice (with a piece of fruit in each if you like) so the ice won’t dilute the punch.
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Fruit Punch
Ingredients
- 2 (6 ounce) cans frozen orange juice concentrate thawed (see note 1)
- 2 (6 ounce) cans frozen lemonade concentrate thawed (see note 1)
- 1 (48 ounce) can pineapple juice (see note 1)
- 3 cups water
- 2 pints strawberries hulled (see note 2)
- 1 (1 liter) bottle lemon-lime soda such as Sprite (see note 3)
Instructions
- Combine the orange juice, lemonade, pineapple juice, and water and stir well.
- Place the whole strawberries into a ring mold. Pour in enough fruit juice to fill the mold. Freeze. Refrigerate the remaining juice.
- When ready to serve, pour the fruit juice into a punch bowl and add the soda. Float the strawberry ice ring in the punch.
Recipe Video
Notes
- Frozen orange juice concentrate, frozen lemonade concentrate, and pineapple juice: Thawed versions of those two frozen drink concentrates amp up the flavor of this Fruit Punch. I highly recommend those in particular, but feel free to mix things up on the regular juice front. If pineapple isn’t your top pick, try mango juice, white grape juice, or passionfruit juice instead.
- Strawberries: These lend lovely color and a hint of sweetness to the ice ring that I suggest serving with your Fruit Punch. You can absolutely mix up your fruits or swap in a single other berry, if you like.
- Lemon-lime soda: Ginger ale is a stellar substitute if you prefer that over citrus soda.
- Yield: This recipe makes a party-friendly 24 (8-ounce) servings of Fruit Punch. Since the drink recipe starts with 2 cans of each kind of frozen concentrate, it’s a cinch to make a half batch if you’re hosting a smaller crowd. (Simply use half of every ingredient in the punch recipe listed below.)
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the juice and assemble the ice mold up to 3 days in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
We have tried this punch before and loved it. I just wanted to know if you could use thawed frozen strawberries?
Hi Miley, I don’t see why not! They may be less firm than fresh strawberries. – Meggan
came out well
Made this for Memorial Day. It was so pretty and came out delicious. I added additional sliced fruits (peaches, oranges, lemons, limes, and the strawberries). The frozen ring kept it cold for at least 3-4 hours (kept it indoors). As it melted, it didn’t water down the punch. Adults were able to add alcohol (rum) to their own cup to make it an adult drink.
Hi Jeanette, that sounds delicious! So glad you enjoyed. -Meggan