Easy Big-Batch Brunch Fruit Punch

This brunch fruit punch is the kind of drink that disappears before the first plate of bacon hits the table.

A mix of three juices and fizzy ginger ale, it’s sweet, tangy, and never boring. You can stir it together in minutes and leave the fridge to do the rest.

Why This Punch Always Gets Refilled

I’ve brought this punch to so many brunch gatherings that I’ve lost count. It’s the drink I reach for when I want something more interesting than plain juice but with almost no extra effort.

The orange juice brings that familiar morning brightness, pineapple adds a ripe, sweet roundness, and cranberry keeps it from being cloying with its edge of tartness. When you pour in the cold ginger ale at the end, it bubbles up and ties it all together into something that feels festive without being fussy.

Ingredients

• 4 cups orange juice: not from concentrate tastes closest to fresh-squeezed.
• 2 cups pineapple juice: canned is fine, or use refrigerated.
• 2 cups cranberry juice cocktail: 100% cranberry juice will be very tart; if using, add simple syrup to taste.
• 1 liter ginger ale, chilled: lemon-lime soda works for a citrus twist.
• 1 orange: thinly sliced into rounds.
• 1 lemon: thinly sliced, seeds removed.
• 1 handful strawberries: hulled and halved.
• Ice: optional, for serving.
• Simple syrup: optional, for adjusting sweetness.

Variations / Substitutions

• Swap cranberry for pomegranate juice: it gives a deeper color and a slightly less tart, berry-like flavor.
• Use lemon-lime soda instead of ginger ale: the punch will lean more citrusy and a little sweeter.
• Add a splash of grenadine: stir in 2 to 3 tablespoons for sweetness and a rosy hue.
• Make it boozy: stir in 1 cup vodka or light rum right before adding the ginger ale.

For a more classic brunch drink, try a Mimosa Bar.

How to Make Brunch Fruit Punch

Step 1: Mix the Juice Base

In a large pitcher or punch bowl, combine the 4 cups orange juice, 2 cups pineapple juice, and 2 cups cranberry juice. Stir it well with a long spoon until everything is a uniform deep orange-pink.

Step 2: Chill the Punch with Fruit

Add the sliced orange, lemon, and strawberry halves to the juice mixture. Cover the bowl or pitcher and refrigerate for at least 1 hour, or up to overnight. The fruit will gently infuse the juice and look like stained glass floating in the punch.

Step 3: Add the Bubbles and Serve

Just before your guests arrive, pour in the chilled 1 liter of ginger ale. Give it a gentle stir and add a handful of ice if you’d like it extra cold. Ladle into glasses, making sure each one gets a few fruit slices. Serve right away while the fizz is at its best.

Tips for a Perfect Punch

• Keep everything cold: use chilled juices and ginger ale so the punch stays cold without needing too much ice, which can water it down.
• Make frozen fruit garnish: freeze some of the fruit slices in ice cube trays with water or extra juice for a pretty, cold-keeping addition.
• Adjust sweetness after mixing: taste the juice base before adding ginger ale, and stir in a little simple syrup if it needs rounding out.
• Mix the juice base ahead: you can combine the three juices up to 24 hours in advance. Wait to add the fruit slices and ginger ale until you’re ready to chill and serve.

Scale it up or down:

Frequently Asked Questions

My punch turned out too tart. How do I fix it?

Add a spoonful of simple syrup or an extra half cup of pineapple juice, then taste again. The extra sweetness will balance the cranberry’s sharpness.

Can I use fresh-squeezed juice?

Yes, and it makes the punch taste brighter and a little more lively. It is more work, so bottled juice is a fine shortcut for a crowd.

Is there a way to make this less sweet?

Swap half of the ginger ale for plain sparkling water, and use 100% cranberry juice with a tablespoon or two of honey or simple syrup until it tastes right to you.

Brunch Fruit Punch Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Calories: 150

Ingredients Method Notes

Ingredients

  

• 4 cups orange juice
• 2 cups pineapple juice
• 2 cups cranberry juice cocktail
• 1 liter ginger ale, chilled
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 handful strawberries, hulled and halved
• Ice, for serving
• Simple syrup, to taste (optional)

Method

 

1. Combine the orange juice, pineapple juice, and cranberry juice in a large pitcher or punch bowl. Stir well.
2. Add the orange, lemon, and strawberry slices. Cover and refrigerate for at least 1 hour.
3. Just before serving, pour in the ginger ale and a handful of ice. Gently stir and ladle into glasses, making sure each one gets some fruit.

Notes

For a larger group, double or triple the juice mixture and ginger ale. Wait to stir in the ginger ale until right before you serve so the punch stays fizzy.