Quantity Fruit Punch

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“a fruity punch for a large crowd. Stud lemon, lime and orange slices with whole cloves and float top or freeze icecube trays 1/2 full and place a fruit piece in the tray before filling all the way and freezing solid for a pretty presentation.”
5 1/2 gallons

Ingredients Nutrition

  • 8 cups water
  • 1 (16 ounce) can frozen orange juice concentrate
  • 1 (12 ounce) can frozen lemonade concentrate
  • 1 (46 ounce) can unsweetened pineapple juice
  • 2 12 cups sugar
  • 14 cup lime juice
  • ice cube
  • 4 (28 ounce) bottles ginger ale or 4 (28 ounce) bottles champagne or 4 (28 ounce) bottles dry white wine, chilled
  • 2 (28 ounce) bottles carbonated water, chilled
  • orange, thinly sliced (optional)


  1. Champagne Fruit Punch: Substitute four 750-milliliter bottles of champagne or dry white wine for the ginger ale.
  2. Combine water and the frozen concentrates; stir to dissolve.
  3. Stir in the pineapple juice, sugar, and lime juice; stir to dissolve sugar.
  4. Chill.
  5. To serve, pour half the juice mix over ice in a punch bowl.
  6. Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water.
  7. Stir gently to mix.
  8. Garnish with oranges if desired.
  9. Repeat with remaining ingredients when needed.

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