Fruit Punch Recipe

Make simple syrup (if not using pre-made)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. (If using honey, warm equal parts honey and water to combine, then cool.)

Juice fresh limes to get 2 tablespoons of lime juice. Set aside.

In a large pitcher (about 2 to 3-quart capacity), combine 2 cups orange juice, 2 cups pineapple juice, 1 cup cranberry juice, and 1/2 cup grapefruit juice (if using). Stir to blend.

Add 1/2 cup cooled simple syrup (or honey syrup) and the 2 tablespoons fresh lime juice to the pitcher. Taste and adjust sweetness: add up to 2 additional tablespoons syrup if you prefer sweeter punch.

Add the prepared fruit: thin orange slices, thin lemon slices, 1 cup pineapple chunks, and 1/2 cup halved strawberries. Stir gently to combine. The fruit will infuse the punch as it chills.

Cover the pitcher and refrigerate for at least 1 hour, preferably 2 hours, to allow flavors to meld and fruit to infuse the liquid.

When ready to serve, add 6 cups of ice to the pitcher or place ice in individual glasses. If using carbonation, gently stir in 2 cups club soda or ginger ale to add fizz just before serving to preserve bubbles.

Taste and adjust: if punch has become too diluted from ice, add a splash more juice or a little extra syrup. Garnish each glass with mint leaves and a slice of orange or strawberry.

Serve immediately. Leftover non-carbonated punch will keep covered in the refrigerator for up to 48 hours (stir before serving). If you added club soda or ginger ale, consume within a few hours to enjoy the carbonation.