Tropical Punch Recipe

Chill the cranberry juice and pineapple juice in the refrigerator until cold (at least 1 hour) or place them over ice briefly so the punch will be served cold.

In a large punch bowl or a pitcher (about 3–4 quart capacity), pour in 3 cups cranberry juice and 3 cups pineapple juice.

Add 3 tablespoons grenadine to the juices and stir gently to combine; this adds sweetness, color, and a slight pomegranate note.

Just before serving, gently pour in 2 cups ginger ale and 2 cups 7-Up to retain as much fizz as possible. Stir once or twice with a long-handled spoon to incorporate — avoid vigorous stirring which will flatten the carbonation.

Taste and adjust

Taste the punch. If you prefer it sweeter or redder, add up to 1 additional tablespoon of grenadine. If it’s too sweet, add an extra 1/4 cup pineapple juice or a splash more cranberry juice to balance.

Fill the punch bowl or individual glasses with a few large ice chunks or place a decorative ice block in the center of the bowl to keep the punch cold without diluting it quickly.

Add pineapple slices and scatter fresh cranberries or maraschino cherries into the bowl or into each glass for color and texture. If using, tuck mint sprigs among the fruit or place one sprig in each glass.

Serve

Ladle the punch into glasses, taking care to include fruit garnish in each serving. Replace ice as needed to keep the punch chilled. Leftover punch can be stored covered in the refrigerator for up to 24 hours but add the ginger ale and 7-Up only when ready to serve to preserve fizz.