How to make punch with or without alcohol. A guide to perfect homemade fruit punch to impress during summer gatherings, holidays, and parties – with endless flavor variations, top tips, and FAQs!

A heatwave is on its way here in the UK as the summer weather ramps up to 100%. So, as usual, I’m turning to all my favorite summer beverages to keep me cool and refreshed. Along with big jugs of pineapple lemonade and peach iced tea, I’ve also been experimenting with different easy fruit punch recipes for the BBQ I keep telling myself I’ll plan.

Homemade fruit punch is the perfect refreshing party drink to enjoy all year. Serve it for dinner parties, the holidays, cookouts, the 4^th of July, birthday parties, bridal showers, and everything in between. As some would say, it’s no party without a punch, whether it is a non-alcoholic sangria or refreshing spiked punch.

Plus, you can make versions of alcoholic and non-alcoholic fruit punch like a sweet-tart cranberry, orange, and pineapple juice blend, depending on who’s drinking it. It’s my go-to non-alcoholic drink for any special occasion! Best of all, following a simple formula, you can prepare a different quick and easy version to fit any occasion.

Keep reading for several of my favorite flavor variations, the various fruit juice and fruits to experiment with, and top tips for preparing the best party punch recipe every time. All with 100% all-natural ingredients for a refreshing drink that’s not cloyingly sweet but also makes the most of all those vitamins, minerals, and antioxidants!

What Is Punch?

Punch is a fairly broad term dating back to India in the 17th century and the drink “paantsch”, containing alcohol, sugar, lemon or lime juice, spices, and water. Now, though, it describes drinks that usually contain fruits and/or fruit juice optionally with alcohol.

There are warm (like wassail) and chilled (like party punch) versions. And they are usually served at parties and events (like dances, school functions, etc.) out of large, wide bowls (aka punch bowls) or tall jugs. Thanks to their versatility, they are easy to adapt to fit different themes, holidays, and flavor profiles.

However, many commercial versions contain only a tiny fraction of real fruit juice, with an abundance of artificial flavors, preservatives, and high fructose corn syrup. Luckily, you can prepare a large bowl of homemade fruit punch in no time at all, with minimal effort!

Homemade Fruit Punch Ingredients

It’s amazingly simple to pull together a beautiful, delicious fruit punch juice, and all you need are two base elements – juices & fruits.

• Juice blend: One of the best things about making homemade fruit punch is its versatility. For example, I’m currently obsessed with cranberry juice, orange juice, and pineapple juice combination. Some of the juice options you can choose from are:
  • Pineapple juice
  • Passion fruit juice
  • Orange juice
  • Apple juice
  • Mango nectar
  • Guava nectar
  • Peach nectar
  • Cranberry juice
  • Blood orange juice
  • Strawberry juice
  • Cherry juice
  • Watermelon juice
  • Grape juice
  • Pomegranate juice
• Fruits: Change the fruits you use based on the juices in the punch recipe. For the version pictured, I included:
  • Pomegranate
  • Orange slices
  • Chopped strawberries
  • Raspberries
  • Blueberries
  • Kiwi slices
  • Dragon fruit (pink and white)
  • Lime wedges (for extra flavor).

For the version pictured, I was making a simple “fruit salad” style party punch. It had cranberry juice as a base which allowed the different chopped fruits to infuse it with extra flavor. You can also add extra flavor with some lime juice and ginger ale.

• Ice: (Optional) To avoid watering down the summer punch, use fake ice cubes or make fruit juice ice cubes.

Optional Add-ins

• Lime juice: To add extra brightness and balance the sweetness in the fruit punch recipe. Use fresh lime juice, not bottled.
• Alcohol: White rum, vodka, red wine, sparkling wine, cognac, prosecco, apple cider, and Pimm’s are just a few alcohol choices you can experiment with when preparing an alcoholic party punch. You can also make champagne punch.

Apple cider pairs particularly well with this cranberry, orange, and pineapple mix. Especially when serving it as a holiday cocktail recipe.

• Sweetener: If you want an even sweeter drink, you could add a small amount of simple syrup or grenadine syrup. Alternatively, use a natural sweetener, like honey.
• Carbonation: Add some fizz to the punch drink for an extra layer of something special. I.e., seltzer, lemon or lime soda, club soda, pink lemonade, sparkling water, etc.
• Ginger ale: Another way to add fizz PLUS extra flavor is with ginger ale.
• Sherbet: Add a few scoops of your favorite sherbet (like lime sherbet) or sorbet right before serving.
• Fresh herbs: Like mint leaves, basil, or rosemary.

Party Punch Juice Blends

• Tropical punch: When it comes to tropical punch recipes/Hawaiian punch, there are plenty of fruity combinations to choose from. For example:
  • Pineapple juice, orange juice, and mango juice.
  • Mango juice, strawberry juice, orange juice, a small amount of lime juice, and soda water.
  • Mango juice, pineapple juice, orange juice, strawberry juice, and a little lime.
  • Watermelon juice, pineapple juice, and sprite with berries and mint leaves.
• Peach punch: Peach nectar, pineapple juice, lemonade (or sparkling water with lemon or lime juice).
• Guava punch: Guava juice, lemon or lime juice, ginger ale, and seltzer (soda water).
• Holiday punch recipe: Cranberry juice, orange juice, apple juice, lemonade with extra cranberries. And orange slices, cloves, star anise, and cinnamon sticks for the bowl/jug. Optionally with white rum or vodka.
• Grapey: Grape juice, white grape juice, apple juice, and pineapple juice.

How to Make Fruit Punch

To say the process of preparing a big bowl or large pitcher of summer punch is simple would be an understatement.

In a large bowl or pitcher, add ice (if using, check the FAQs below) and all the juices.

If you’re adding sparkling ingredients, add them just before serving to keep the carbonation for as long as possible.

Then, wash and chop your fruits of choice and add them to the bowl. Finally, give everything a mix, taste, and adjust any ingredient to your liking, and voila!

Storage Instructions

I highly recommend preparing the fruit juice portion of the punch a few hours (or even overnight in the fridge) ahead to allow the flavors to meld. You can also freeze some of the fruit punch into ice cubes (for up to 4 months). Then add them to the punch drink to avoid diluting the whole mix.

The flavored ice cubes also make for a great subtle “infusion” for those drinking water.

If you’re using freshly squeezed juices, it’s best to consume the homemade fruit punch recipe within 1-2 days for optimal freshness. Carton juices will last a couple of days extra. Note that you should consume the fruit pieces within a few hours, as they’ll become weirdly soggy when left too long.

How to Serve Party Punch

When serving a party: I love to make one alcoholic punch and one non-alcoholic version so everyone is catered to. Both kids and adults will appreciate the non-alcoholic punch drink.

To make punch cocktails: Add a shot of alcohol (1.5oz) to the glass and top off with the fruit punch. Stir and enjoy.

If you want to spike the entire batch, increase the amount of alcohol according to servings. i.e., 15oz for 10 servings.

FAQs

More Summer Drink Recipes

• Peach Lemonade
• Best Mangonada Recipe (Chamoyada)
• Fresh Ginger Ale Recipe
• How To Make Bubble Tea
• Aloe Vera Juice

If you try this easy fruit punch recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!