I keep a simple Party Punch on hand that always has guests asking what’s in it because of one unexpected ingredient.

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I’ve been making The Best Party Punch Recipe EVER for years and honestly it always steals the show. We love this recipe for easy party punch that is a crowd favorite because it tastes like summer in a glass but still kind of mysterious, you want to know what’s in it.

Bright pineapple juice and fizzy ginger ale give it that irresistible pop, and people ask for seconds before they even figure out what to call it. Whether you’re hunting through Party Punch Recipes or need a Non Alcoholic Punch that’s not boring, this one will make guests linger and gossip.

Ingredients

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Pineapple juice: vitamin C, bromelain traces, sweet tropical carbs, adds bright flavor.
Orange juice: high in vitamin C, refreshing sweetness, some fiber if pulpy.
Cranberry juice: tart, low calories but often sugared, adds color and tang.
Fresh lime juice: very tart, vitamin C, cuts sweetness, bright acidic punch.
Simple syrup: pure sweetness, essentially sugar water, adjust to your taste.
Ginger ale: fizzy mixer, light sweetness, adds bubbles and mild spice.
Mixed berries: fiber and antioxidants, tart to sweet, pretty color and texture.
Fresh mint: aromatic, tiny vitamins, makes it smell fresh and feel fancy.
Light rum or vodka optional: boozy lift, adds calories, skip if serving kids.

Ingredient Quantities

8 cups pineapple juice, chilled

6 cups orange juice, chilled

4 cups cranberry juice

1 cup fresh lime juice (about 6 to 8 limes)

3/4 cup simple syrup (adjust to taste)

8 cups ginger ale, chilled

2 oranges, thinly sliced

2 lemons, thinly sliced

4 limes, thinly sliced

2 cups mixed berries, fresh or frozen

1 cup fresh mint leaves, loosely packed

Ice, as needed for serving

Optional for adults: 2 to 3 cups light rum or vodka

How to Make this

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1. In a large punch bowl or pitcher pour in the chilled pineapple juice, orange juice, cranberry juice and the fresh lime juice, then add the 3/4 cup simple syrup and give it a good stir so everything blends.

2. Taste the juice mixture and adjust the sweetness if needed, add more simple syrup a little at a time till it suits your taste, remember citrus levels can vary.

3. Add the thinly sliced oranges, lemons and limes to the bowl along with the mixed berries and the loosely packed mint leaves, gently toss so fruit starts to float through the mix.

4. If you want more mint flavor, clap or lightly bruise a few mint leaves before adding them, but don’t pulverize them or you’ll get bitter bits.

5. Cover and chill the punch for at least 30 minutes to let the flavors marry, an hour is better if you have time.

6. Right before serving pour in the chilled ginger ale to keep the fizz, stir very gently so you don’t flatten it.

7. If serving adults who want boozy punch add 2 cups of light rum or vodka for a mild kick, up to 3 cups for stronger; you can mix the alcohol into the juice base before chilling or stir it in at the end, either works.

8. Fill glasses with ice or use large frozen fruit ice cubes (frozen berries work great and stop dilution), ladle the punch over ice and be sure to include some sliced fruit in each glass.

9. Garnish with extra mint sprigs and a slice of orange or lime, remind guests to stir their glass once because fruit can sink, enjoy.

Equipment Needed

1. Large punch bowl or big pitcher
2. Measuring cups and spoons
3. Citrus juicer or hand reamer
4. Sharp knife and cutting board
5. Long handled spoon or stirring paddle
6. Fine mesh strainer (for seeds/pulp)
7. Ladle for serving
8. Glasses plus ice scoop or tongs and an ice cube tray for frozen fruit cubes

FAQ

Q: Can I make this punch ahead of time and will it still taste good? A: Yes. Mix the juice base and simple syrup up to 24 hours ahead and keep it chilled. Add the ginger ale, ice and fresh fruit right before serving so it stays fizzy and fresh.

Q: How many people does this recipe serve? A: It makes about 27 to 32 standard 8 ounce servings, or more if you serve smaller cups. If you fill larger glasses expect fewer servings.

Q: Is there a good non alcoholic version? A: Totally. Just skip the rum or vodka. The recipe is already great without alcohol. You can swap ginger ale for flavored sparkling water for less sugar.

Q: How do I keep the punch cold without diluting it? A: Freeze some of the punch in ice cube trays, use frozen berries, or make a large ice block. Those tricks slow dilution and keep flavor strong.

Q: Can I use frozen fruit or substitute juices? A: Yes, frozen berries work great and act like ice. You can swap orange or pineapple juice for other fruit juices but taste and adjust the simple syrup and lime accordingly.

Q: It's too sweet what should I do? A: Add more fresh lime juice or a splash more cranberry juice to balance sweetness. You can also reduce the simple syrup next time.

The Best Party Punch Recipe EVER Substitutions and Variations

Pineapple juice: swap with mango nectar or passion fruit juice. Use equal amounts, mango is sweeter so you might cut the simple syrup a bit.
Orange juice: substitute with tangerine or blood orange juice for a brighter, slightly sweeter flavor, same volume.
Cranberry juice: replace with pomegranate juice or tart cherry juice for similar tartness and deep color, start 1:1 and taste.
Ginger ale: use ginger beer for more spicy kick, or club soda plus a splash of ginger syrup or grated fresh ginger for a less sweet, fresher fizz.

Pro Tips

1) Chill everything first, especially the juices and the ginger ale, it really makes the punch brighter. Add the ginger ale only right before serving so it stays fizzy, and use big frozen fruit ice cubes (frozen berries are perfect) so glasses dont get watered down.

2) Taste and tweak slowly, citrus varies so add the simple syrup a little at a time until it feels right. Dont over sweeten at first because alcohol and chill can dull flavors, you can always add more later.

3) Treat the mint gently, clap or bruise a few leaves to wake up the aromatics but dont smash them or you get bitter bits. Throw in a few whole sprigs for garnish, they look nice and keep giving aroma.

4) If adding alcohol start conservative, 2 cups will give a mild kick, 3 cups is stronger, and you can mix it into the base before chilling or stir it in at the end either way works. When serving ladle gently so the fizz holds, and remind guests to give their glass a quick stir since fruit tends to sink to the bottom.

The Best Party Punch Recipe EVER

Recipe by Nicky Smith

0.0 from 0 votes

I keep a simple Party Punch on hand that always has guests asking what's in it because of one unexpected ingredient.

Servings

servings

Calories

308

kcal

Equipment: 1. Large punch bowl or big pitcher
2. Measuring cups and spoons
3. Citrus juicer or hand reamer
4. Sharp knife and cutting board
5. Long handled spoon or stirring paddle
6. Fine mesh strainer (for seeds/pulp)
7. Ladle for serving
8. Glasses plus ice scoop or tongs and an ice cube tray for frozen fruit cubes

Ingredients

8 cups pineapple juice, chilled
6 cups orange juice, chilled
4 cups cranberry juice
1 cup fresh lime juice (about 6 to 8 limes)
3/4 cup simple syrup (adjust to taste)
8 cups ginger ale, chilled
2 oranges, thinly sliced
2 lemons, thinly sliced
4 limes, thinly sliced
2 cups mixed berries, fresh or frozen
1 cup fresh mint leaves, loosely packed
Ice, as needed for serving
Optional for adults: 2 to 3 cups light rum or vodka

Directions

In a large punch bowl or pitcher pour in the chilled pineapple juice, orange juice, cranberry juice and the fresh lime juice, then add the 3/4 cup simple syrup and give it a good stir so everything blends.
Taste the juice mixture and adjust the sweetness if needed, add more simple syrup a little at a time till it suits your taste, remember citrus levels can vary.
Add the thinly sliced oranges, lemons and limes to the bowl along with the mixed berries and the loosely packed mint leaves, gently toss so fruit starts to float through the mix.
If you want more mint flavor, clap or lightly bruise a few mint leaves before adding them, but don't pulverize them or you'll get bitter bits.
Cover and chill the punch for at least 30 minutes to let the flavors marry, an hour is better if you have time.
Right before serving pour in the chilled ginger ale to keep the fizz, stir very gently so you don't flatten it.
If serving adults who want boozy punch add 2 cups of light rum or vodka for a mild kick, up to 3 cups for stronger; you can mix the alcohol into the juice base before chilling or stir it in at the end, either works.
Fill glasses with ice or use large frozen fruit ice cubes (frozen berries work great and stop dilution), ladle the punch over ice and be sure to include some sliced fruit in each glass.
Garnish with extra mint sprigs and a slice of orange or lime, remind guests to stir their glass once because fruit can sink, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.