How to Make Punch 

To most of us we never had to learn how to make punch; all we needed to do was open a can. Remember the delicious Hawaiian punch? I thought that was the best stuff I ever drank! I couldn’t get enough. No matter how you tried, shopping for specials wasn’t an option; there were no specials. We only had it for special occasions and there was never enough for more than a few sips.

I heard of people talking about learning how to make punch by adding 7-Up to the cans of Hawaiian punch. How easy could that be? Unlike my wide varieties of cooking for a crowd recipes, I never knew there was a “punch” outside of this Hawaiian Punch or at least having Hawaiian punch included in it.

Then one day I found that there was a whole world of “punch” outside of Hawaiian Punch. What a shocker! Like the origination of some of my desserts for a crowd, I found out that people knew how to make punch as far back as the 1600’s. It actually had nothing to do with Hawaii but more to do with India.

India is where they first discovered how to make punch. The word “punch” actually has a meaning behind it. Coming from the words “Hindi panch”, it means being made with five ingredients; sugar, water, lemon tea and alcohol. I am sure that was not the taste I get from my delicious Hawaiian Punch.

Today, most people know how to make punch. There are so many great recipes floating around; the fruit punch recipes being the most popular. Most of them do make great crowd size recipes because generally speaking we use them for larger celebrations. The recipes usually are simple to multiply if you need more. I always like to have plenty because people get thirsty at large gatherings like weddings or anniversary parties.


This is one of the older fruit punch recipes with Ginger ale and the infusion of tea.

  • 2 Quarts sugar
  • 1 Quart water
  • 2 Quarts tea infusion
  • 1 Quart lemon juice
  • 1 Quart orange juice
  • 1 Quart grape juice
  • 1 Quart grated pineapple
  • 2 ¼ Gallons ice water
  • 1 Cup strawberry slices
  • 2 Cups fancy orange slices
  • 2 Quarts ginger ale OPTIONAL

Make a syrup of the sugar and water.

Make tea infusion by pouring 2 quarts boiling water over 5 tablespoons loose tea leaves; set to cool and strain.

Combine the sugar syrup, tea, fruit juices and water.

Add the strawberry slices and orange slices. (Cut in fancy shapes or just halved or quartered.)

Add ginger ale if desired.

Place block of ice in punch bowl and serve in small punch glasses or cups.

Makes about 120 small glasses.


This is one of the fruit punches with alcohol in the form of Champagne; it is great for special occasions like New Years Eve.

  • Juice from 12 lemons
  • Juice from 6 oranges
  • 2 Cans (6 ounces each) frozen condensed pineapple juice
  • ½ Cup superfine sugar
  • 3 Cups brandy
  • 1 Cup Triple Sec
  • 6 Bottles Sauterne wine chilled
  • 6 Bottles champagne chilled

Mix the juices, sugar, brandy AND Triple Sec together.

Let set for several hours to blend flavors.

Add the Sauterne wine and blend well.

Add champagne right before serving from a punch bowl with a block of ice to chill.

Makes 100 small servings.

FRUIT PUNCH RECIPE the most popular when you learn how to make punch

My favorite Hawaiian Punch; This delicious non alcoholic fruit punch recipe is one that the kids will love too.

  • 2 Cans (46 ounces each) unsweetened orange juice
  • 2 Cans (46 ounces each) unsweetened pineapple juice
  • 2 Cans (18 ounces each) unsweetened grapefruit juice
  • 2 Cans (6 ounces each) concentrated lemonade thawed
  • 1 Can (46 ounces) Hawaiian fancy red berry juice
  • 4 Quarts club soda
  • Ice block or ice ring frozen with cherries, strawberries, grapes, pineapple chunks or other fruit in it.

Mix all ingredients together. Serve punch from bowl with the fruit ice to chill.

Makes 75 small servings.


  • 5 Mashed bananas
  • 1 Large can frozen orange juice
  • 1 Large can frozen lemon juice
  • 1 Can (46 ounces) pineapple juice

Combine, mix and freeze all ingredients.

TO SERVE add 2 bottles of ginger ale; SERVE MUSHY.


  • 1 Pint cranberry juice cocktail
  • 1 Can (#2 size) pineapple juice
  • 1 Tablespoon butter
  • ½ Teaspoon whole allspice
  • 3 Sticks (2 inch) cinnamon
  • 1 Tablespoon whole cloves
  • 1/3 Cup brown sugar

Combine allspice, cinnamon, cloves and brown sugar; place in a percolator basket.

Pour cranberry juice cocktail and pineapple juice in the bottom of the percolator; perk 5 to 10 minutes.

Remove the basket and add the butter; serve hot.


  • 1 Large can pink lemonade undiluted
  • 1 Bottle (64 ounces) 7 UP
  • 1 Jar maraschino cherries
  • 1 Cup bourbon (80 proof)

COMBINE all ingredients in a large bowl; freeze and serve slushy.

› How to Make Punch

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