Tiana Punch Recipe

Prepare berries

Combine the quartered strawberries and raspberries in a medium bowl.

Add the granulated sugar and lime zest (if using). Gently toss to coat the berries evenly so the sugar begins to draw out juices.

Let the berries sit at room temperature for 15–20 minutes, stirring once or twice. The sugar will macerate the fruit and create a syrupy berry liquid. After maceration, lightly press a few berries with the back of a spoon to release additional juices if desired.

In a large pitcher (about 2-quart capacity), pour the Hi-C Fruit Punch and raspberry syrup. Stir until the syrup is fully incorporated.

Add the fresh lemon juice and stir again. Taste and adjust sweetness by adding 1–2 tsp more raspberry syrup or a splash of additional Hi-C if desired.

Chill the punch base in the refrigerator for at least 10 minutes if not serving immediately.

Fill four serving glasses with about 3/4 cup ice each (total ~3 cups of ice distributed among glasses).

Divide the macerated berries and their juices evenly among the four glasses, placing berries on top of the ice so they are visible and chilled.

Pour 1/2 cup of the chilled punch base into each glass (this will use approximately 2.5 cups; reserve remaining punch in the pitcher to top off or for refills).

Top each glass with about 2 tablespoons (roughly 1 ounce) of Sprite to add effervescence and lighten the drink. Stir gently once to integrate the soda without flattening it.

Garnish each glass with a mint sprig and an extra whole raspberry or a sliced strawberry on the rim. Serve immediately while fizzy and chilled.