Delicious and refreshing fizzy fruit punch that is great for any party. Uses just 4 ingredients, and is easy to make alcoholic if you want!
Perfect for any occasion, and SO easy to make! We love easy drink recipes like my Raspberry Peach Lemonade and Boozy Baileys Milkshakes. This is one of my Drinks you’ll definitely want in your recipe box!
It’s officially summer and I don’t know about you, but I’m ready to do some socially-distant entertaining! We’ve been cooped up for so long and we need some human interaction.
With the temperature rising into the mid-nineties, an icy-cold glass of fruit punch sounds like heaven. And heaven it is indeed!
Made with just 4 ingredients (yes, just 4), and no frozen juice concentrates, you can have this party punch whipped up in about 10 minutes.
Even though it’s a non-alcoholic punch, you could easily add in some rum, vodka or wine to liven it up and make it an adults only punch recipe!
HOW TO MAKE FIZZY FRUIT PUNCH
Despite all the photos above, it’s actually SO simple to make this punch!
- Add soda to blender. Adding the soda in first makes sure the blades of the blender don’t get stuck on the frozen fruit.
- Add frozen fruit, ginger and mint. Blend until smooth and pureed. Depending on your blender, you may need to add an extra splash or two of soda to get it to blend smoothly.
- Add to pitcher. Transfer the puree to a tall pitcher (or two, if your pitcher is smaller), then slowly pour in the remaining soda.
- Stir and serve. It’s nice and fizzy as is, but for some extra fizz, top off each serving glass with a splash of extra soda.
ADDITIONAL COOKING TIPS
- FROZEN FRUIT – I chose to use frozen fruit from the grocery store for convenience, but if you have some ripe fresh fruit, you can flash freeze it and use it instead. Line a baking sheet with wax paper, then spread out fruit in an even single layer. Freeze for about an hour, then add all the frozen fruit to a resealable freezer bag and freeze until ready to use. This is a great way to use in-season fruits that you may not be able to use up.
- GINGER PASTE – I highly recommend using a ginger paste here, to make sure it blends completely in with the fruit. Usually I’m all about the fresh ginger, but when I tested using it, I couldn’t get it to completely meld into the punch. I can always find a squeeze tube of ginger paste in the refrigerated area of the produce section at my grocery store. Gourmet Garden is the brand I normally use.
- STRAINER – I don’t normally strain the frozen berry mixture, as I love the little flecks in the punch. But if you’d rather not see them, feel free to pour the mixture through a fine mesh strainer before adding it to the pitcher. Place a large fine mesh strainer over a mixing bowl and pour in the puree. Use the back of a large spoon to push the puree around so the liquid falls through the strainer and any seeds/skin stay inside.
VARIATIONS OF THIS RECIPE
- FRUITS – the beauty of this punch recipe is that you can make it with SO many types of frozen fruits! Orange, pineapple and mango are a great combo, but feel free to try your hand at mixing and matching different fruits from the frozen section of the grocery store.
- SODA – I think the lemon lime soda (7-up, sprite, or generic brand) gives this punch a great sweetness, but if you prefer not to use it, you can use club soda for the fizz. You may find you need to add some simple syrup to sweeten it though.
- ALCOHOL – this punch is non-alcoholic, but you could totally make it an adult-only punch by adding some rum, vodka, or even some moscato or rose wine! Approximately 16 oz is my preferred amount of alcohol to add.
MAKING FRUIT PUNCH AHEAD OF TIME
Due to the fizzy nature of the carbonated lemon lime soda, this punch is best made right before you serve it.
However, the blended berries, ginger and mint can be made ahead of time and kept refrigerated until ready to use.
Leftover punch should be refrigerated in an airtight container and consumed within 2-3 days. To get it nice and fizzy again, add a splash or two of extra soda to each serving glass.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Pitcher – any pitcher will do, but I love the look of this one.
- Blender – I’ve used this blender for years, and it still works like a charm.
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- 2 liters cold lemon lime soda (like 7-UP) divided
- 24 oz frozen mixed berries (I like to use strawberries, blueberries and raspberries)
- 2-3 tsp fresh ginger paste
- 5 fresh mint leaves
- extra lemon lime soda (optional - for topping off glasses)
- To a blender, add 2 cups of the lemon lime soda. Add frozen berries, ginger and mint leaves. Blend until pureed. If necessary, add a bit of extra lemon lime soda to blend smoothly.
- Transfer berry puree to a tall pitcher. Pour remaining lemon lime soda in slowly, then stir until combined.
- Serve immediately, with additional soda added to each serving glass to top it off, if desired.
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- Recipe makes enough for 11-12 (8 oz each) servings
- Depending on the size of your pitcher, you may need to divide the berry puree into two pitchers and divide the lemon lime soda between both of them.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.