Ingredients
64 ounces (8 cups) cranberry juice cocktail
14 ounces (1¾ cups) pineapple juice
12 ounces thawed frozen lemonade concentrate (one standard small can, thawed)
12 ounces lemon-lime soda (one 12-oz can; Sprite or similar)
Orange slices, for garnish (about 1 large orange, thinly sliced)
Fresh cranberries, for garnish (a handful)
Ice — plenty to keep the punch chilled (add as you serve)
Step-by-step instructions
Chill everything first. For best results, chill the juices, lemonade concentrate (thawed), and soda in the fridge for at least 1–2 hours before assembling. Cold ingredients keep the punch bright and fizzy longer.
Prepare the bowl. Place your punch bowl or large pitcher on a stable surface. Add a generous amount of ice to the bowl (or chill the bowl ahead of time and add ice only to glasses if you prefer less dilution).
Add the base juices. Pour 64 oz cranberry juice cocktail into the bowl, then add the 14 oz pineapple juice. Stir gently to combine.
Add the lemonade concentrate. Pour in the thawed frozen lemonade concentrate and stir until fully incorporated. If the concentrate was meant to be diluted per package instructions and you followed that, proceed as with reconstituted lemonade. (Either method works — see variations below.)
Top with soda. Right before serving, slowly pour in the 12 oz lemon-lime soda to preserve fizz. Stir gently once.
Garnish and serve. Float orange slices and a handful of fresh cranberries on top for color. Ladle into glasses over ice and serve immediately.
Leave a Comment