Strawberry Fruit Punch Recipe
Pureeing and straining fresh strawberries gives the punch real fruit flavor and color instead of relying on strawberry-flavored soda or syrup, and adding the lemon-lime soda last keeps the punch fizzy right up until it's poured.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 80 min
- Servings
- 12
Ingredients
- 4 cups fresh strawberries, hulled
- 1/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- 4 cups pineapple juice
- 4 cups lemon-lime soda, chilled
- 3 cups ice cubes, for serving
Nutrition per serving
- Calories
- 116
- Protein
- 1g
- Carbs
- 29g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a blender, combine the hulled strawberries, sugar, and lemon juice. Blend until completely smooth, about 1 minute.
- 2Strain the puree through a fine-mesh sieve set over a large pitcher or punch bowl, pressing firmly with a spoon to push through as much liquid as possible. Discard the seeds and pulp left in the sieve.
- 3Stir the pineapple juice into the strained strawberry base until combined.
- 4Cover and refrigerate the strawberry-pineapple base for at least 1 hour, or up to 2 days, until thoroughly chilled.
- 5Just before serving, stir in the chilled lemon-lime soda so the punch stays fizzy.
- 6Fill glasses with ice, pour the punch over, and garnish with strawberry halves and mint if desired.
Tips & variations
- Swap the pineapple juice for orange juice or white grape juice for a different flavor base.
- Freeze extra strawberry puree or whole small strawberries into ice cube trays and use those instead of plain ice, so the punch doesn't get diluted as it melts.
- For a pink color boost without more sugar, add a splash of grenadine or cranberry juice.
- To make it a mocktail bar for a party, set out the chilled base plus soda and let guests top off their own glasses.
Storage & reheating
The strawberry-pineapple base (before adding soda) keeps covered in the refrigerator for up to 3 days; stir well before using, since the puree can separate slightly. Once the soda is added, the punch is best within a few hours, since it loses its fizz by the next day. This punch is meant to be served cold and is not reheated.
Tips from the Tulo kitchen
- A fine-mesh sieve works, but for an even smoother punch, line it with a piece of cheesecloth before straining.
- If the punch tastes too sweet once the soda is added, cut it with a splash of plain sparkling water or club soda.
FAQ
Can I use frozen strawberries instead of fresh?
Yes. Thaw them completely first and drain off any excess liquid before blending, or the puree will be thinner and the punch more watery.
Can I make this punch ahead of time for a party?
Make the strawberry-pineapple base up to 2 days ahead and refrigerate it, but hold off on adding the lemon-lime soda until right before serving so the punch stays carbonated.
Can I make this into an alcoholic punch?
Yes. Stir in white rum, vodka, or a fruity rosé in place of some of the pineapple juice, added along with the base before chilling.
Why does my punch taste watery?
This usually happens when ice sits in the punch bowl too long and melts. Chill the base thoroughly beforehand so you need less ice, or use frozen strawberries or juice-based ice cubes instead of plain ice.
