Fruit Punch

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.

Course Drinks

Cuisine American

Prep Time 10

Cook Time 4 10

Total Time 4 20

Servings (1-cup) servings

Calories 109kcal

Author Meggan Hill

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)

US Customary - Metric

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.

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