Tangy Fruit Punch Recipe

Tangy Fruit Punch Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

A variety of fruity flavors mingles in this rosy refreshing punch. It's a popular beverage for a brunch, since its versatile sweet-tart taste goes wonderfully with all kinds of foods. —Ann Cousin New Braunfels, Texas

This recipe is:

Contest Winning

Quick

[X]

Rate Tangy Fruit Punch Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tangy Fruit Punch Recipe

Prep/Total Time: 15 min.

Yield: 25-30 Servings

15 15

Ingredients

1 can (46 ounces) pineapple juice
1 can (12 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
1 cup water, divided
1/2 cup sugar
2 large ripe bananas
1 package (16 ounces) frozen unsweetened strawberries, thawed
2 liters ginger ale, chilled

Directions

In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar.
Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale. Yield: 25-30 servings (about 5 quarts).

Nutritional Facts 1 serving (1 cup) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 29 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Tangy Fruit Punch in Taste of Home April/May 2001, p27