House-made Fruit Punch Recipe

Prepare fruit components

Place pineapple juice, orange juice, mango puree, lime juice, and cubed watermelon in a large measuring pitcher or bowl. Stir gently to combine until mixture is uniform.

Steep tea

Bring 2 cups of water just to a simmer (about 175–185°F / 80–85°C). Remove from heat, add the green tea bags, and steep for 3 minutes for a bright, slightly grassy note (or 5–7 minutes for rooibos if using). Do not oversteep green tea to avoid bitterness. Remove tea bags, gently squeeze to extract liquid, and allow tea to cool 5 minutes.

Combine with cold water

Add the 2 cups of cooled tea to the pitcher with the fruit base. Add the additional 2 cups of cold water to adjust concentration — stir to combine. Taste for strength; reduce or add cold water as needed.

Whisk in vitamin C powder and electrolyte powder until fully dissolved. Sprinkle a pinch of sea salt into the punch and stir. Taste after dissolving — these additions should be subtle, adding health benefits and a slight mineral background without making the drink salty.

Add honey or agave and grated ginger to the punch. Stir until the sweetener is fully incorporated (warm a small amount of the punch or microwave the honey briefly if it’s thick). Add vanilla extract if using. Taste and adjust sweetness or ginger intensity as desired.

Fill a large pitcher or individual glasses with ice. Pour the punch over ice. Clap the mint leaves between your palms to release aroma and add to the pitcher or glasses. Garnish with lime slices. Serve immediately chilled.

To store: keep the punch refrigerated in an airtight container for up to 48 hours. Stir or gently shake before serving; add fresh ice and mint when ready to serve.