Hi C Fruit Punch Recipe
Make Hi C Fruit Punch Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Simple Syrup
Punch Base
Garnish & Ice
Method
Simple Syrup
- 1
Make simple syrup
Combine 0.75 cups granulated sugar and 0.75 cups water in a small saucepan. Heat over medium, stirring occasionally, just until the sugar fully dissolves and the mixture is clear (do not boil vigorously). Remove from heat and let cool to room temperature. This yields approximately 1 to 1.25 cups of syrup; you will use 0.5 cups for the punch and can refrigerate the remainder for later.
- 2
Once cooled, transfer the syrup to a clean container. If you need the punch immediately, cool the syrup quickly by placing the saucepan in an ice bath and stirring until lukewarm before use.
Punch Base
- 3
Prepare juices
In a large pitcher (at least 2.5 liters / 10 cups capacity), pour in 4 cups cold water, 3 cups orange juice, 1 cup pineapple juice, 1 cup white grape juice, and 0.25 cups (4 tablespoons) fresh lemon juice.
- 4
Sweeten and color
Add 0.5 cups prepared simple syrup and 0.5 cups grenadine to the pitcher. Stir thoroughly until everything is homogenous. The grenadine adds both color and a sweet-tart cherry note similar to Hi-C Fruit Punch.
- 5
Taste and adjust
Taste the punch. If you prefer it sweeter, add up to 2 tablespoons more simple syrup (or more grenadine for color/tartness). If it tastes too concentrated, add up to 0.5 cup additional cold water and re-taste.
- 6
Chill
Cover the pitcher and refrigerate for at least 30 minutes to let flavors meld and the punch to chill thoroughly. If short on time, pour over ice at serving (see Garnish & Ice) but expect some dilution.
Garnish & Ice
- 7
Prepare glasses
Fill each serving glass with about 0.75 cups (3/4 cup) of ice cubes (adjust if you prefer less dilution). Place one orange slice and one maraschino cherry in each glass. Add a mint sprig if using.
- 8
Serve
Give the chilled punch one final stir, then ladle or pour about 10–12 ounces (1.25–1.5 cups) of punch into each prepared glass. Garnish with the orange slice and cherry. Offer extra simple syrup and grenadine at the table for guests who want it sweeter or more colorful.
- 9
Store any leftover punch covered in the refrigerator for up to 3 days. Stir before serving, and add ice fresh each time to avoid over-dilution.
