Ingredients
Equipment
Method
Preparation Steps
- In a large punch bowl or gallon pitcher, pour in 24 ounces of cranberry juice, followed by 24 ounces of pineapple juice. Add 12 ounces of frozen lemonade concentrate without diluting it and stir thoroughly for about 1 minute until well blended.
- Cover the punch bowl or pitcher with plastic wrap and refrigerate for at least 2 hours.
- Prepare ice by filling a bundt cake pan with water and freezing overnight or using large ice cubes.
- Just before serving, pour in 2 liters of lemon-lime soda and stir gently for about 20 seconds.
- Garnish the punch with lemon slices and fresh mint sprigs before serving.
Nutrition
Notes
This punch can be prepared a day in advance and stored in the fridge without the soda until serving time for best results.
