Fruit Loop Recipe

Name: Molly Woo's Asian Bistros FRUIT LOOP Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cups fresh orange juice; 1 cups cranberry juice (100%); 1 cups pineapple juice (100%); 2 tbs maraschino cherry syrup; 2 tbs fresh lemon juice; 2 tbs fresh lime juice; 2 tsp simple syrup (optional, 1:1 sugar to water); 0.5 cups cold filtered water (to adjust strength); 6 each maraschino cherries (halved); 3 each thin orange wheels; 4 cups ice (cubed); 4 each fresh mint sprigs (optional)

Inspired by Molly Woo's Asian Bistro

Time40m

Serves6

house made fruit punch... orange, cranberry, pineapple, cherry, lemon, lime

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Ingredients

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House Fruit Punch Base

2 cups fresh orange juice

1 cups cranberry juice (100%)

1 cups pineapple juice (100%)

2 tbs maraschino cherry syrup

2 tbs fresh lemon juice

2 tbs Fresh lime juice

2 tsp simple syrup (optional, 1:1 sugar to water)

1/2 cups cold filtered water (to adjust strength)

Garnish & Finish

6 each maraschino cherries (halved)

3 each thin orange wheels

4 cups ice (cubed)

4 each fresh mint sprigs (optional)

Method

Make the Fruit Punch Base

Juice and measure

If not using store-bought juices, freshly squeeze enough oranges to yield 2 cups of orange juice and lemons/limes to yield the specified tablespoons. Strain pulp if a smoother texture is desired.

Combine liquids

In a 2-quart pitcher combine 2 cups fresh orange juice, 1 cup cranberry juice, and 1 cup pineapple juice. Stir gently to blend.

Add cherry, citrus, and adjust sweetness

Add 2 tablespoons maraschino cherry syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons fresh lime juice to the pitcher. Taste. If you prefer sweeter, stir in up to 2 teaspoons simple syrup, then adjust with up to 1/2 cup cold filtered water to reach desired intensity.

Chill

Cover and refrigerate the punch for at least 30 minutes to allow flavors to marry. For faster service, stir with 4 cups of ice in the pitcher and allow to sit 5 minutes, then strain out excess melted water if needed.

Plate/Serve

Fill each serving glass with 4–6 large ice cubes.

Pour the chilled fruit punch over ice, about 10–12 ounces (adjust to glass size). Stir once gently to integrate.

Garnish each glass with 1–2 halved maraschino cherries and a thin orange wheel on the rim. Add a mint sprig if using. Serve immediately.

Yield: Makes approximately 6 servings (about 12 ounces each). Store leftovers refrigerated up to 48 hours; stir before serving.