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“This punch has a tradition of being served in the South, and is best made with freshly squeezed lemon and lime juices and not-from-concentrate fresh orange juice. The prep is done the night before, so you can put the whole punch together in about 5 minutes the next day. (The cooking time is actually the time the punch needs to be in the fridge overnight.)”
24hrs 25mins

Ingredients Nutrition

  • 3 cups fresh orange juice
  • 3 cups canned unsweetened pineapple juice
  • 1 12 cups fresh lemon juice
  • 1 12 cups fresh lime juice
  • 34 cup superfine sugar
  • 34 cup grenadine
  • 1 ripe pineapple, pared, cored, and cut into 1-inch cubes
  • 1 12 cups rum (golden or dark)


  1. The night before serving, mix the orange, pineapple, lemon and lime juices with the sugar and grenadine to dissolve the sugar.
  2. Place half of the chopped pineapple cubes in a 6-cup round ring mold or fluted tube cake pan.
  3. Pour in about 5 cups of the punch.
  4. Freeze until the punch is solid, at least overnight.
  5. Separately cover the remaining punch and pineapple cubes and refrigerate.
  6. When ready to serve, stir together the remaining punch, pineapple cubes and the rum.
  7. Pour into a punch bowl.
  8. Dip the outside of the ring mold in a large bowl of warm water until the frozen punch ring loosens from the mold, about 10 seconds.
  9. Unmold the ice ring into the punch and serve immediately.

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