Go Back

Pink Punch

This pink punch strikes a rare balance between looking impressive and being absurdly simple to pull together. A few quality ingredients transform into something fruity, refreshing, and naturally pretty without any artificial coloring or fussy techniques.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 13 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 46 ounces pineapple juice
  • 1 can 12 ounces frozen pink lemonade concentrate, thawed
  • 1 quart cranberry juice
  • 2 liters ginger ale or lemon-lime soda
  • 2 cups fresh pineapple chunks
  • 1 bag 16 ounces frozen strawberries
  • Ice as needed for serving
  • Fresh mint leaves for garnish optional

Equipment

  • Large punch bowl or pitcher
  • Measuring cups
  • Spoon for stirring
  • Ladle for serving
  • Glasses
  • Ice bucket or freezer

Method
 

  1. Pour the entire can of pineapple juice into your punch bowl.
  2. Stir in the thawed pink lemonade concentrate until fully blended with the pineapple juice.
  3. Pour the quart of cranberry juice into the bowl and stir well.
  4. Cover the juice mixture and refrigerate for at least 30 minutes if you have time.
  5. Place the frozen strawberries directly into the punch bowl just before serving.
  6. Drop the fresh pineapple chunks into the bowl among the strawberries.
  7. Pour the ginger ale or lemon-lime soda into the punch bowl just before serving guests.
  8. Add a large block of ice or a bucket of ice cubes to keep the punch cold without diluting it too quickly. Stir gently to combine all elements.
  9. Take a small sip and adjust sweetness or tartness if needed by adding more cranberry juice or a splash of ginger ale.

Notes

Use fresh juice rather than juice cocktail products. Thaw lemonade concentrate before mixing. Add carbonated soda just before guests arrive to keep the punch bubbly. Freeze fruit inside ice cubes for visual interest without dilution. Pro Tip: Freeze a ring of punch or fruit-studded water the night before and float it in the bowl to keep punch cold for hours without diluting it.