The Best Homemade Fruit Punch Recipe with Real Fruit
I don’t know about you, but when it comes to a fruit punch recipe, I want to drink punch made with real fruit juice! This tropical fruit punch combines fresh bananas, pineapple juice, and orange juice for a fruity punch that’s perfect for spring picnics, baby showers, or even summer barbecues. No artificial flavors, no complicated steps, just simple, fresh fruit coming together in a refreshing punch that’s easy to make and delicious! This homemade fruit punch recipe is my go-to party punch from Easter throughout the summer.
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Ingredients You Need
How to Make Sloshy Punch
Some tips and variations for serving
One of my favorite things about this recipe is that it’s flexible! If you are in a rush, this punch is delicious without the freezing step. I love it with pineapple sherbert added at serving time.
- Serving at a baby shower or birthday party and want a bit more color? Add cranberry juice or cherry juice to add a splash of color.
- Serving in a large punch bowl? Garnish your punch with chunks of pineapple, or citrus slices.
- Serving in a beverage glass? Garnish the edge with lemon, lime, or orange slices.
- To help keep this punch cold on a hot day, freeze a portion of the punch in ice cube trays. Add just before serving to keep the punch from being watered down.
Be sure to check out the full recipe and ingredient list below
How much punch do I need?
When planning for a crowd here are some guidelines to help you plan.
This recipe makes about 25 cups of punch. A half batch yields 12 to 13 cups.
Consider the guests, are you serving children or adults?
Consider the weather, is it hot?
What else are you serving for beverages?
See the notes section of the recipe for specifics on making a half batch.
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The Perfect Party Punch for your Spring and Summer Parties
This kid-friendly fruit punch is my favorite fresh fruit punch for spring and summer parties. Whether you make it as a slushy summer treat, a colorful punch for parties, or a simple fruity beverage for a refreshing summer drink, this simple recipe has the perfect tropical flavor that is easy to make for any celebration.
FAQS
Yes, for the best results, freeze for at least 4 hours. If freezing overnight, allow time for the punch to defrost to a slushy mixture before serving. Keep in the fridge until you’re ready to serve.
Nope, you’re right! A little bit more than half of the punch will fit in a 13×9″ baking pan. It’s easiest to use a pan with a lid! The remaining punch can be frozen in ice cube trays and/or chilled in the fridge.
Unfortunately, most lemon lime sodas made in the US contain high-fructose corn syrup or aspartame. However, you do have a few options made with cane sugar, but be prepared to order in advance as they are more challenging to find.Â
Classic Sprite
Boylan Lemon Lime
Stiller’s Lemon Lime Soda
Main Root Soda Lemon Lime Soda
7Up Simple
Club Soda: If you are looking for an option that uses less sugar, this is the perfect choice. It allows the natural flavor of the fruit to really shine.Â
Another great substitute is to make your own lemon lime soda with a simple syrup, lemon and lime juice and club soda.
While lemon lime soda has the best flavor for this punch, ginger ale gives that bubbly texture most people expect in punch.
Homemade Sloshy Tropical Fruit Punch
Equipment
- 13×9" baking pan with lid optional
Ingredients
- 2 cup sugar I prefer raw sugar
- 5½ cups water
- 4 bananas ripe
- 6 cups unsweetened pineapple juice
- 12 oz frozen orange juice concentrate thawed
- ¼ cup lemon juice
- 2 liters lemon lime soda
Instructions
- Combine 5 1/2 cups of water and two cup of sugar, and stir until the sugar dissolves.Â
- This step can be completed in batches for easy mixing. Peel the bananas and place them in the blender. Add half the pineapple juice (3 cups) and the orange juice concentrate. Blend until smooth. Add to the sugar mixture.
- Add the remaining 3 cups of pineapple juice and 1/4 cup of lemon juice, stir until mixed.
- To make a sloshy punch, freeze at least half the mixture in a 13×9" baking sheet for at least 4 hours. Any remaining punch can be frozen in ice cube trays, or refrigerate the remaining juice in the fridge. If you are in a rush, this step is optional. (Note: In 4 hours, this usually only begins to freeze around the edges; it won't be frozen solid.)
- When ready to serve, add the partially frozen juice to a large pitcher or punch bowl. Add any additional punch not frozen. Slowly add lemon-lime soda. Stir to combine. Serve immediately.
Notes
Nutrition
About the Author: Barbra-Sue Kowalski grew up on a small hobby farm. She was always drawn to farm life, however, she was stuck in an urban life far from her roots. Barbra-Sue was a single mom for 13 years, raising her 3 children on her own. She met Philip in 2018 and they married in 2021. Between the two of them, they have 5 grown children and 7 grandchildren. These empty nesters are following their dreams! As they both turn 50, they are building their off-grid homestead to live the life that they dream about. Learn more about Philip and Barbra-Sue here. Contact them here. To leave a comment on this post, please scroll down.
This tropical fruit punch is so easy to make! The tropical fruit blend is perfect for Easter and into the summer!