Hi-c Fruit Punch Recipe
Make Hi-c Fruit Punch Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Punch Base
Fruit & Garnish
Optional Brighteners
Method
Punch Base
- 1
Prepare Hi-C
If using Hi-C frozen concentrate, thaw and prepare according to package to yield 6 cups (usually dilute with cold water). If using pre-bottled Hi-C, measure out 6 cups and chill until ready.
- 2
Combine juices
In a large (2–3 quart) punch bowl or pitcher, combine 6 cups of prepared Hi-C, 1 cup pineapple juice, and 1 cup orange juice. Stir gently to blend.
- 3
Adjust brightness (optional)
If you want a slightly tangier profile to balance the sweetness, stir in 1 tablespoon fresh lemon juice and 1 tablespoon fresh lime juice. Taste and adjust by adding up to another 1/2 tablespoon of either if desired.
- 4
Add carbonation
Just before serving, gently pour in 2 cups chilled ginger ale to add effervescence. Stir once or twice to combine — avoid vigorous stirring to keep bubbles.
Fruit & Garnish
- 5
Prepare fruit
Thinly slice the orange crosswise into rounds. Hull and halve the strawberries. Cut fresh pineapple into bite-size chunks if using fresh; canned chunks should be drained.
- 6
Assemble in bowl
Add the orange slices, pineapple chunks, strawberry halves, and maraschino cherries (if using) to the punch bowl or pitcher. Stir once gently to distribute fruit evenly throughout the punch.
- 7
- 8
Serve
Ladle punch into glasses, making sure each serving gets some fruit. Offer extra ginger ale on the side for guests who want more fizz.