Brunch Punch Recipe

Make simple syrup (if not using store-bought)

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat and cool to room temperature. (Quantity provided in ingredients assumes syrup made this way.)

Wash all fruit. Thinly slice the orange into rounds. Hull and halve the strawberries. Cut fresh pineapple into 1/2-inch chunks. Lightly bruise the mint by clapping or gently muddling to release aroma; set aside.

In a large punch bowl or 3–4 quart pitcher, combine 3 cups fresh orange juice, 2 cups fresh pineapple juice, and 1 cup cranberry juice. Stir to blend.

Add 1/4 cup fresh lemon juice and 1/2 cup cooled simple syrup to the juice mixture. Stir and taste; adjust sweetness with up to 2 tablespoons more simple syrup if desired.

Stir in 3 cups chilled sparkling water and 1 cup chilled ginger ale (if using) just before serving to keep fizz. If serving immediately chilled without fizz, omit sparkling water and ginger ale and add extra ice later.

If making an alcoholic brunch punch, add 1 cup vodka to the assembled punch and stir gently to combine. Hold the sparkling wine or Prosecco chilled and add 1 cup to the punch right before serving to preserve bubbles.

Add the prepared fruit (orange slices, pineapple chunks, and halved strawberries) and the bruised mint to the punch bowl. Gently stir to distribute fruit and herbs.

Fill individual glasses with ice (about 1/2 to 1 cup ice per glass depending on glass size). Ladle punch over ice, making sure each glass gets some fruit. Garnish each glass with a small sprig of mint and an orange slice on the rim.

If any leftovers will be stored, keep them chilled without sparkling wine; add Prosecco or sparkling water only when ready to serve to maintain effervescence. Punch will keep 24 hours refrigerated (without sparkling components).