Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit Punch Base
Sweetener & Brighteners
Fruit Garnish
Optional Fizz (for serving)
Method
Fruit Punch Base
- 1
Combine juices
In a large pitcher (at least 2 quart capacity), pour in the fresh orange juice, pineapple juice, cranberry juice, and apple juice. Stir gently to combine.
- 2
Add cold water and stir again to loosen the flavors and reach a balanced consistency.
Sweetener & Brighteners
- 3
Add the honey or agave syrup to the juice mixture. Stir until fully dissolved. If the honey is thick, warm it briefly (5–10 seconds) in the microwave or dissolve it in 1 tablespoon warm water before adding.
- 4
Stir in the fresh lime juice and grated orange zest to brighten the flavor. Taste and adjust sweetness or acidity as desired (add up to 1 additional tablespoon honey/agave or 1 more tablespoon lime juice).
Fruit Garnish
- 5
Add the orange slices, pineapple pieces, and halved strawberries to the pitcher. Gently muddle a few of the fruit pieces against the side of the pitcher with the back of a spoon to release extra flavor — do not over-mash.
- 6
Tuck the fresh mint leaves into the pitcher and stir once gently to distribute aromas.
- 7
Refrigerate the punch, covered, for at least 1 hour and up to 4 hours to allow flavors to meld. If serving immediately, let sit 10–15 minutes at room temperature so flavors marry.
Optional Fizz (for serving)
- 8
When ready to serve, fill glasses with ice cubes (if using). Pour the chilled punch into each glass until about three-quarters full, then top with club soda or sparkling water (about 1/4 cup per serving) to add light fizz. Gently stir once.
- 9
Garnish each glass with a mint sprig and an orange slice from the pitcher. Serve immediately.
