Tangy Fruit Punch Recipe

4.5 2 6
Tangy Fruit Punch Recipe
Tangy Fruit Punch Recipe photo by Taste of Home
Publisher Photo

Tangy Fruit Punch Recipe

Read Reviews
4.5 2 6
Publisher Photo
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
MAKES:
25-30 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
25-30 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1 cup: 115 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 29g carbohydrate (28g sugars, 1g fiber), 1g protein.

  • 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
  1. In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar.
  2. 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).
Originally published as Tangy Fruit Punch in Taste of Home April/May 2001, p27

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thecreativebaker User ID: 7200207 30083
Reviewed Aug. 31, 2013

"I am a TOH field editor and have made this recipe too many times to count!!! It is so refreshing and can be made up ahead except for adding in the ginger ale right before serving. I love that it feeds a lot of people, as we have used this for many special occasion family get togethers!"

MY REVIEW
karenoko01 User ID: 5912089 30078
Reviewed May. 28, 2012

"I've had this many times.The best punch I've come across,so good in fact I'm making it for my sons garden wedding."

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