Punch Recipes

Launched in India, introduced by the British to the rest of the world, punch is an assortment of alcoholic, non-alcoholic drinks, fruits, fruit juices, etc. Punch derives its name from the Indian language Hindi. The Hindi word paanch means five, originally this drink was made by mixing five ingredients.

The word is also said to have a Persian connection, panj in Persian means five. Punch is served in big bowls; popular as punch bowls. Punch is made in large batches and has numerous variations.

Punch was usually served in parties and during holidays but in the recent times it is served all through the year and is made at home too. There are many types of punches either alcoholic or nonalcoholic; each recipe derives its origin from various parts of the world.

Popular ones include Hawaiian punch, rum punch, etc. a few interesting punch drinks include:

Agua Loca: A very sweet potent drink popular in Mexico. The name literally means crazy water.

Feuerzangenbowle: A German drink, it is made from heated dry wine, cinnamon sticks, cloves, and orange peel.

Sujeonggwa: A Korean traditional fruit punch, it is made with persimmons, ginger and cinnamon.

Kool-Aid was popular as the base for many punches; it was introduced as a fruit flavored liquid concentrate. It was made available as powder in 1927.

Punch recipes

Punch the lemonade

Frozen pink lemonade concentrate 1 can + 2 cans (6 ounce)
Lemon-lime flavored carbonated beverage 2 liter
Maraschino cherries 1 jar (10 ounce)
Bottle red wine 1 (750 milliliter)
Orange 1, sliced
Lemon 1, sliced

Mix 1 can lemonade with 1 can of water in a pitcher. Pour this mixture into an ice cube tray and place a cherry in each of the cubes. Freeze until solid. Mix 2 cans lemonade concentrate, red wine and lemon-lime soda in a punch bowl. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.

Golden punch

Frozen orange juice concentrate 1 can (12 ounce)
Sweetened pineapple juice 1 can (46 ounce)
White sugar 2 cups
Lemon juice 1 3/4 cups
Water 1 gallon

Mix the orange juice concentrate, lemon juice, pineapple juice and sugar in a 2 gallon punch bowl. Stir in water.

Holiday Treat Punch

Tropical Punch soft drink mix (unsweetened) 1 package (25 oz)
Tropical Punch flavored crystals (pre-sweetened) 4 scoops
Red or white grape juice or wine 2 bottles (24 oz)
Club soda 2 bottles (32 oz)
Chilled cold water 8 cup
Fresh fruit optional

In a punch bowl mix the grape juice and the soft drink mix. Dissolve the flavored crystals in grape juice (or) wine. Add the club soda just before you serve the punch

Tropics punch

Orange concentrate (thawed) 6 oz
Pineapple concentrate (thawed) 6 oz
Condensed milk (sweetened) 14 oz
Club soda 8 cups

Mix the concentrates and the milk in a large punch bowl. Add the club soda and stir gently. Add ice cubes. Garnish with orange slices. Serve in punch cups

Indian punch

Ginger ale, chilled 1 quart
Sugar 2 cups
Fresh lemon juice from 4 lemons
Water 4 cups
Strong tea 1 cup
Vanilla 1 tsp
Almond extract 1 tsp

In a saucepan, mix lemon juice, sugar and water. Over low heat boil the concoction for 3 minutes. Allow it to cool. Stir in the tea and the flavoring. Stir in the ginger ale just before serving. Serve over ice.

Punch recipes for parties

Planter's punch

Dark rum 2 oz
Pineapple juice 2 oz
Orange juice 2 oz
Lime juice ½ oz
Grenadine a dash
Orange 1 slice
Cherry 1 slice

In a shaker mix the juices and rum along with ice. Shake well. Strain the mixture into an ice filled Collins glass. Top it with a dash of grenadine. Garnish with a slice of cherry and orange

Kiddie's birthday party punch

Apple juice 1 quart
Orange juice 1 quart
Pineapple juice 1 quart
Ginger ale 2 quarts
Lime ice

Mix the three juices in a punch bowl and refrigerate for 3 hours. Fifteen minutes prior to serving the drink, stir in the ginger ale. Scoop in the lime ice on top and serve.

Rum tea punch Louisiana

Dry ginger ale 1 can (12 ounce)
Pineapple juice 1 can (6 ounce)
Lipton ice tea mix with lemon (sweetened) 2 ½ cups
Coconut rum to taste
Mix all the ingredients except the rum in a punch bowl. Fill water to ¾ levels. Add rum, add ice and serve.

Apricot punch

Apricot nectar 4 ½ to 5 cups
Orange juice 2 cups
Lemon juice 1/3 cup
Light corn syrup ½ cup
Mix all ingredients in a punch bowl. Chill thoroughly. Garnish with lemon and orange slices. Serve over ice cubes.

Pine-rum punch

Pineapple juice 2 cans (96 ounce)
Light rum 1 ½ cups
Dark rum 1 ½ cups
Orange juice 2 cups
Limeade 1 cup
Fresh lemon juice 2/3 cup
Mix everything well in a punch bowl. Add sliced oranges, lemons or limes for extra flavor. Serve over ice.

Fruit punch recipe

Fruit punch
Chilled bottle unsweetened pineapple juice 1 bottle (64 ounce)
Chilled bottle fruit punch 1 bottle (64 ounce)
Orange sherbet 1/2 gallon
Chilled bottle ginger ale 1 bottle (2 liter)

Mix pineapple juice, fruit punch and ginger ale together in a punch bowl. Stir in scoops of sherbet into the punch. Wait for the sherbet to melt, stir gently, and serve.

Easy fruit punch

Orange juice 1 ½ cups
Lemon juice 1 ½ cups
Pineapple juice ½ cup
Ginger ale 1 bottle
Sugar 2 cups
Boiling water 1 cup
Fruit slices for garnishing
Ice cubes
Dissolve sugar in boiling water and allow it to cool. Pour this in a punch bowl and add the fruit juices. Mix well. Add the ginger ale. Add ice cubes. Garnish with fruit slices. Serve over ice.

Banana punch

Orange-peach-mango juice 1 cup
Ripe bananas (medium) 2, quartered
Orange sorbet (slightly softened) 1 pint

Mix the bananas, sherbet and juice in a blender. Blend until thick and smooth. Garnish with orange slices. Serve immediately.

Fruit mix punch

Pineapple chunks 1 cup
Pineapple juice ½ liter
Orange juice from 4 medium sized oranges
Oranges, medium size 4
Lemon, peeled and thinly sliced 2
Sugar syrup 3 tbsp
Cold water ¼ liter
Transfer the fruits to the punch bowl. Add lemon, orange and pineapple juices. Add sugar syrup to suit taste. Add water. Chill before serving.

Hot fruit punch

Fruit syrup 2 cups
Pineapple juice 2 cups
Ginger ale 4 cups
Lemon juice 1 cup
Sugar 2 cups
Hot tea (strong) 1 cup
Maraschino cherries 1 cup
Water 1 cup
Ice water
Boil water and sugar for about 4-5 minutes. Add the fruit syrup, lemon juice, pineapple juice and tea. Allow it to stand for 30 minutes. Now add the ice water. Add cherries and ginger ale. Serve over ice

With creative mixing, you can come up with interesting non-alcoholic punch drinks. Mixing soft drinks, fruit juices, concentrates, soda and water can result in an exotic drink.

Eggnog punch

Eggnog 1 quart
7-up 1 bottle (1 liter)
Vanilla ice cream 1 pint
Nutmeg 1 pinch

In a punch bowl, mix eggnog and softened ice cream. Slowly stir in the chilled 7-Up. Lightly dust with nutmeg.

Cherry raspberry punch

Frozen lemonade 2 cans (6 oz)
Frozen orange juice 2 cans (6 oz)
Lemon juice from 3 fresh lemons
Plain water 8 cans (6 oz)
Grenadine 2 cups (or) frozen dark fruit drink (cherry, grape, raspberry) 2 cans (6 oz)
Pre-chilled ginger ale 3 quarts
Mix all the ingredients. Float the orange slices on top. Add cherries or frozen strawberries. Serve chill.

Orange-pineapple punch

Pineapple juice 7 cans (46 oz)
Orange juice 6 cans (46 oz)
Ginger ale 7 quarts
Orange sherbet 1 gallon
Chill the liquid ingredients. Mix well. Pour over sherbet in punch bowl. Serve chill.

Skip alcohol punch

Benedictine 1 bottle
Mandarine Puree/Nectar 500 ml
Fresh slices of 2 lemons
Freshly squeezed lemon juice 350 ml
Fresh Thyme to taste
Organic Honey 50 ml
Fresh wedges of 3 tangerines
Water 300 ml

In a punch bowl dilute honey by adding water. Now mix the other ingredients. Stir well. Blend the fresh fruits. Punch all the ingredient and mash. Refrigerate for at least 4 hours. Serve over crushed ice. Garnish with fresh thyme sprig.

Jello punch

Red jello 2 large boxes
Frozen orange juice 2 large cans
Frozen pineapple juice 2 large cans
Sugar 3 cups
Lemon 5

Dissolve sugar and jello in one quart hot water. Stir well until the sugar dissolves. Stir in the orange, pineapple juice and lemon juice. In a punch bowl add water and juicy mix, mix well. Refrigerate and serve. Garnish with fruit iced ring.

Cinnamon fruit punch

Orange juice 1 ½ cups
Lemon juice 1 cup
Cinnamon sticks 3
White sugar 1 ½ cups
Cloves 8
Cinnamon Sticks 3
Water 3 cups
Apple juice 1 gallon

In a medium saucepan, mix together sugar, cloves, cinnamon and water. Stir well and boil the mixture. Boil for 20 minutes. Remove pan from heat and cover. Allow it cool for 1 hour. Pour apple juice, orange juice and lemon juice. Boil the mixture for 10 to 15 minutes. Remove the cinnamon and cloves. Serve warm.

Champagne punch recipe

Champagne, fruit juice and various other ingredients go into the making of champagne punch. Champagne punch can be served at parties, weddings, formal get-togethers etc. Common fruits used in champagne punch are pineapple and orange. Hard alcohol like brandy and rum are also used. Few champagne punches have scoops of sherbet floating on top.

While making champagne punch, remember to add the champagne at the last, just before the punch is served. This will help retain the fizz of the champagne. Champagne punch should always be served in a punch bowl. This helps in easy extraction of fruits using the punch ladle.

Cranberry champagne punch

Fresh lemon juice ½ cup
Raspberry sherbet, softened 2 pints
Orange juice 2 cups
Sugar ¾ cup
Cranberry juice cocktail 48 oz
Champagne 2 bottles (28 oz)

Mix the softened sherbet, lemon juice, orange juice and sugar in a punch bowl. Stir well until the sugar dissolves. Add the cranberry juice and then the champagne. Drop scoops of the remaining sherbet before serving. Serve chilled.

Pink champagne punch

Pink champagne 1 bottle
Pink lemonade (frozen) 1
Ginger ale 2 quarts
Soda water 2 quarts
Lemon, raspberry, cranberry sherbet 1 container

Mix all ingredients well in a punch bowl. Serve chilled.

White wine champagne punch

Dry white wine 1 bottle (750ml)
Champagne 1 bottle (750ml)
Fresh lemon juice 2 cups
Granulated sugar 2 cups
Soda water 2 bottles (large)
Orange liqueur ¼ cup
Pineapple (quartered, grated) 1

Mix the champagne, soda water, orange liqueur, fresh lemon juice, dry white wine, grated pineapple and sugar in a large punch bowl. Mix well. On a large block of ice add this mixture. Garnish with additional pineapple, strawberries and other fresh fruits. Allow it to chill and serve in punch glasses.

Champagne mock punch

Sparkling white grape juice 3 quart
Ginger ale 3 quarts
Pineapple juice 6 cans (46 oz)
Frozen lemonade 6 cans (6 oz)

In a punch bowl, pour lemonade concentrate pineapple juice, ginger ale and grape juice. Mix well. Serve over ice.

Pineapple, lemon champagne punch

Pineapple juice concentrate (thawed, undiluted) 24 ounces
Ginger ale (chilled) 67.6 ounce
Champagne (chilled) 25.4 ounces
Lemonade (frozen, thawed, undiluted) 24 ounces
Water 6 cups
Tonic water (chilled) 28 ounces

Mix the lemonade, water and pineapple juice and refrigerate. Pour this mixture over ice into the punch bowl. Stir in the ginger ale, tonic water and champagne. Serve chilled.

Ginger Ale Punch

Ginger ale punch is made from ginger ale, a carbonated drink that has the flavor of ginger. In the earlier days, ginger ale was made from golden ginger ale; this gave the drink a strong flavor and a dark color. These days, ginger ale is made from dry ginger ale. Adding ginger ale to punch drinks enhances the taste of the punch.

Ginger ale and peach punch

Ginger ale, chilled 1 quart
Fresh peaches 1 pound
Lime juice ¼ cup

Peel peaches. Slice them into pieces. Blend the peaches along with the lime juice in an electric blender. Blend until it becomes a smooth mixture. Fill the punch bowl with ice and pour this mixture on to it. Stir in ginger ale and serve chilled.

Indian ginger ale punch

Fresh ginger juice 1 tsp
Apple juice (unsweetened) ½ cup
Bottle soda (chilled) ½ cup
Sweetener 2 tsp
Lemon juice 1 tbsp

Mix well the lemon juice, apple juice, ginger juice and artificial sweetener in a punch bowl. Pour the soda on top and add salt. Serve chilled.

Honey ginger ale punch

Honey 1 cup
Loosely packed hop flowers 1 cup
Ginger 2 pieces (2 inches)
Ale or champagne yeast ½ tsp
Lemons 2
Water 1 gallon

In a sauce pan, mix honey, water and hop flowers. Squeeze the juice from the lemon and bring to boil. Grate the ginger and add to the pan. Simmer the mixture for another 30 minutes. Allow the mixture to cool and add the yeast. Refrigerate and serve chilled.

Easy ginger ale punch

Grape juice 1 pint
Juice from 4 lemons
Ginger ale 1 quart
Sugar to taste

Mix the fruit juices and then add the sugar. Add ginger ale just before serving. Serve chilled.

Lemony orange ginger ale

Frozen orange juice 2 (6 ounce cans)
Frozen lemonade 2 (6 ounce cans)
Frozen limeade 2 (6 ounce cans)
Unsweetened pineapple juice 1 large can
Cold water 8 cups
Ginger ale 2 large bottles

Mix all ingredients except for the ginger ale. Pour over ice in the punch bowl. Add ginger ale just before serving.

Hawaiian Punch

Hawaiian Punch was created in 1934 as an ice cream topping. The main ingredients were originally imported from Hawaii. Originally Hawaiian punch was made from 7 fruit flavors like apricot, apple, orange, papaya, guava, passion fruit and pineapple.

Simple Hawaiian punch

Rum ½ oz
Vodka ½ oz
Orange juice ½ oz
Pineapple juice ½ oz
Amaretto almond liqueur ½ oz
Creme de bananes ½ oz
Grenadine syrup 1 ½ oz

Mix all the above ingredients and pour over ice in punch bowl.

Strawberry Hawaiian punch

Hawaiian Punch 1 can
7-up 1 quart
Dry ginger ale (pale) 1 quart
Frozen strawberries, broken 1 package (10 oz)
Lemon juice 1 tbsp
Orange slices

In a punch bowl, mix together the Hawaiian punch, ginger ale, lemon juice and 7-up. Stir in the frown strawberries. Add ice and float orange slices on top.

Raspy champagne punch

Champagne 1 bottle (750 ml)
Ginger ale 1 bottle (2 L)
Pineapple juice 1 can (2 quart)
Raspberry sherbet 1 quart

In a punch bowl, mix the pineapple juice and 10 scoops of sherbet. Stir in the ginger ale. Stir in the champagne. Stir well and serve on ice.

Kido Hawaiian punch

Hawaiian punch concentrate (frozen) 3 cans (12 ounce)
Orange juice concentrate (frozen) 2 cans (12 ounce)
Lemonade concentrate (frozen) 3 cans (12 ounce)
Raspberry sherbet 1 quart
Ginger ale 2 liters

Pour all the juices into a punch bowl. Spoon in the raspberry sherbet and use a wooden spoon to whip. Stir in the ginger ale. Serve chilled.

Fruity mix Hawaiian punch

Pineapple juice 2 large cans (850 grams)
Ginger ale 4 bottles
Mixed fruit (chopped) 1 teacup (apples, bananas, oranges etc)
Ginger ale

Chill the cans of pineapple juice and the ginger ale bottles. In a punch bowl, mix all the ingredients well. Top with ginger ale just before serving.

Rum punch

Rum punch is highly popular in the Caribbean islands. Bajan Rum Punch is said to be the oldest punches created in the rum distilleries in Barbados.

Caribbean Rum Punch

Lime juice or lemon juice ½ cup
Pineapple juice 4 cups
Orange juice 4 cups
Rum 1 cup (optional)
Honey ½ cup
Ginger ale 4 cups
Pineapple chunks 1 cup
Melon balls 1 cup

Blend well the honey and juices together. Chill the mixture for 4 hours or overnight. Add the rest of the ingredients just before serving. Serve over ice and garnish with citrus slices.

Caribbean planter's punch

Dark rum 1 bottle (750ml)
Pineapple juice 1 quart
Orange juice 1 quart
Lime juice 1 cup

Mix the rum and the juices in a punch bowl. Refrigerate until chill. Serve over ice cubes.

Apple n rum punch

Light rum 2 bottles (750 ml)
Apple juice 1 quart
Fresh juice from 1 lemon
Sugar ¾ cup

Mix all the ingredients well in a punch bowl. Just before serving, add the ginger ale. Serve over ice.

Exotic Caribbean punch

Dark rum 1 cup
Angostura bitters 2 tsp
Sparkling white wine 2 cups
Ginger ale 4 cups
Frozen ripe mango 1 cup or one small mango peeled and chopped
Mandarin orange wedges with juice 1 can (14-ounce)
Fresh or frozen strawberries, sliced 1 cup
Fresh or canned pineapple chunks 1 cup
Maraschino cherries ¼ cup
Coconut extract ½ tsp
Mixed essence ¼ tsp
Passion fruit or guanabana juice 2 cups
Star fruit, sliced widthwise (1/4 inch thick slices) 1
Navel orange, unpeeled, sliced (1/4 inch thick slices) 1

In a large punch bowl, mix the mango, mandarin wedges and their juice, strawberries, pineapple and maraschino cherries. Add the coconut extract, mixed essence, bitters and rum. Refrigerate for at least an hour. Stir in the fruit juice. Add the ginger ale and sparkling wine. While adding the wine and al, make sure not much of carbonation is lost.

Float the orange slices and star fruit slices on top. Serve over crushed ice.