American
Sparkling Citrus Fruit Punch
Orange, pineapple, lemon, tart cherry, and sparkling water form a ruby-gold party punch with frozen citrus rings and measured, lasting sweetness.
10 servings · 15 minutes prep
Ingredients
Fruit Ring
- 1 small orange, thinly sliced into half-moons
- 1 small lemon, thinly sliced into half-moons
- 1 cup pitted cherries, fresh or frozen
- 1 cup water
- 1 cup orange juice
Punch Base
- 3 cups chilled orange juice
- 3 cups chilled pineapple juice
- 2 cups chilled tart cherry juice
- 1/2 cup fresh lemon juice
- 6 cups chilled plain sparkling water
Directions
Freeze the Fruit Ring
- Rinse and dry the cherries, and scrub, rinse, and dry the orange and lemon before slicing. Arrange the orange, lemon, and cherries in a 9-inch cake pan. Add the water and orange juice to a depth of about 1/2 inch, partially submerging the fruit, and freeze until solid, at least 4 hours.
Chill the Juice Base
- Combine the orange juice, pineapple juice, tart cherry juice, and lemon juice. Cover and refrigerate for at least 2 hours.
Open the Punch
- Dip the pan briefly in warm water and unmold the fruit disk into a wide large mixing bowl with at least 7-quart capacity, using it as the punch bowl. Pour the cold juice base around it, then add the sparkling water immediately before service.
- Fold twice with a ladle, taste, and serve at once. Keep the punch chilled during service and return it to refrigeration when not being poured. Discard it if held above 40°F for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
