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- 2 cups of sugar
- 600 ml of boiling water
- 6 fresh crushed mint sprigs
- 900 ml of fresh orange juice
- 600 ml cold black tea
- 900 ml of pineapple juice
- 300 ml of fresh lemon juice
- 3 l dry ginger ale
- 3 l of lemonade
- 1 cup fresh chopped fresh strawberries
- 1 tray of ice cubes * to serve
Dissolve the sugar in boiling water and add crushed mint. Cold.
Remove the crushed mint, then mix the sugar solution, cold tea, and juices in a very large bowl.
Decant in storage jars and refrigerate until necessary.
When ready to serve, mix with dry ginger ale and lemonade in roughly equal proportions, in a pitcher or glasses.
Add ice and some chopped strawberries and / or mint leaves if desired for garnish.
You can substitute freshly squeezed orange juice with 100% purchased juice if desired.
You will need around 8-10 large lemons to squeeze 300 ml of lemon juice.
If you dilute it as recommended, this recipe will produce almost 10 liters of fruit punch Christmas drink.
Also very nice mixed with champagne instead of soda.
This recipe was photographed by Amber De Florio for the best recipes.
If you like the sound of this recipe, you may also like this Raspberry Rosé Punch.
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