Fruit 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. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and cool to room temperature. Alternatively, use 1/2 cup honey syrup (thin honey with equal hot water) or store-bought simple syrup.

Wash all fresh fruit. Thinly slice the orange, lemon, and lime. Hull and halve the strawberries. Cut fresh pineapple into 1/2-inch chunks if using fresh. Place sliced and chopped fruit into a large bowl or pitcher to macerate briefly with a tablespoon of the simple syrup (optional) for 10 minutes to release juices.

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

Add the prepared simple syrup (about 1/2 cup) and the fresh lime and lemon juices to the juice mixture. Taste and adjust: add more syrup if you prefer sweeter punch, or an extra tablespoon of lime/lemon if you want brighter acidity.

Refrigerate the juice mixture (without ice or sparkling water) for at least 30 minutes to allow flavors to meld. If short on time, chill for 10–15 minutes.

Shortly before serving, add the chilled sparkling water or club soda to the punch to preserve carbonation. If adding alcohol, stir in up to 1 cup light rum or vodka now (optional).

Add the sliced citrus, pineapple chunks and strawberries to the punch. Gently stir to combine. Add ice cubes to the punch bowl or to individual glasses to chill when serving. If using grenadine, drizzle 2 tablespoons into the punch and stir gently for a pink hue and extra sweetness.

Float mint leaves on top as a garnish. Serve immediately in glasses with some fruit pieces and ice.