Making delicious fruit punch means you need the right fruit juice combo, and this is the one that my whole family loves.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Anytime I need a non-alcoholic, fruity drink, this fruit punch is what I make. It's some of my favorite fruit juices, all combined into one.
The real stamp of approval came from my youngest. She has never been a fan of store-bought fruit punch, so I wasn’t expecting much. She took one sip and told me it was the best fruit punch she’d ever had. That was it for me.
If you love a refreshing non-alcoholic drink for a crowd, you might also enjoy my Green Sherbet Punch or my Slow Cooker Hot Holiday Punch.
Fruit Punch at a Glance
- Prep Time: 5 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 5 minutes
- Serves: 6 to 8
- Best For: Parties, gatherings, make-ahead drinks
A Quick Look at the Ingredients
- Frozen lemonade concentrate – Thawed. This is the backbone of the punch and gives it that tart, citrusy punch (no pun intended). You could also use limeade concentrate in its place.
- Cranberry juice, orange juice, and pineapple juice – This is my tart, acidic, and sweet juice combo. Feel free to pick other juices you may prefer, but these are the trio I love.
- Ginger ale or club soda – Stirred in right before serving for a little fizz. You can use one or the other, or a mix of both. Club soda keeps it less sweet; ginger ale adds a subtle spiced flavor.
- Water – I add a little bit of water to lighten the juice up. I say taste your punch before you add it.
How to make Fruit Punch
Step 1: In a large pitcher, combine the thawed lemonade concentrate, cranberry juice, orange juice, pineapple juice, and water. Stir well to combine.
Step 2: Refrigerate the punch until chilled, at least 1 hour. You can also drink it as soon as it's made, but it's best when chilled.
Step 3: Just before serving, stir in the ginger ale or club soda.
Step 4: Serve over ice. Garnish with orange slices or fresh pineapple chunks if you’d like.
Variations
Make it alcoholic: Add white rum or vodka to the punch before chilling. Start with 1 to 1.5 cups and adjust to taste. My Jamaican Rum Punch is a great reference if you want a rum-forward version.
Less tart: Stir in more water or increase the amount of pineapple juice, which is the sweetest juice in the mix.
Make Ahead and Storage
Storage: Store the punch in a covered pitcher or airtight container in the refrigerator for up to 3 days. The punch won't be as fizzy, but it'll still be delicious.
Tanya’s Top Tips
- Don’t add the ginger ale or club soda until right before serving, or you’ll lose all the carbonation. However, if you've made a batch and want to store it, it'll still taste fine; it just won't be as carbonated.
- For a party, double or triple the recipe and mix directly in a large bowl or punch bowl.
I hope you love this fruit punch recipe as much as we do. If you’re looking for more drink recipes, try these out:
- Green Sherbet Punch – A fun, colorful punch that’s perfect for parties.
- Slow Cooker Hot Holiday Punch – A warm, spiced punch for the colder months.
- Homemade Cranberry Lemonade – Tart, refreshing, and made from scratch.
- Classic Lemonade – A simple, crowd-pleasing classic.
- Jamaican Sorrel Drink – A vibrant, floral drink made with dried sorrel.
Homemade Fruit Punch Recipe
Ingredients
Instructions
- In a large pitcher, combine the thawed lemonade concentrate, cranberry juice, orange juice, and pineapple juice. Stir well.
- Refrigerate until chilled, at least 1 hour.
- Just before serving, stir in the ginger ale or club soda.
- Serve over ice. Garnish with fruit if desired.
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