Fruit punch is traditionally made in Africa with lemon, orange, pineapple, and guava juice. While you may wish to find a can of each juice, I find the frozen guava/raspberry concentrated juice to be the best choice for any occasion in America. We love to decorate and keep the punch cold by floating frozen orange slices, stemmed cherries, frozen pineapple slices and a frozen molded cranberry juice ring in the middle of the punch. Make half the punch at a time if the punch bowl you are using is small. This is the best cold punch for a summer wedding.

    4 (12-ounce) cans frozen guava/raspberry juice concentrate
    6 cups ice cold water
    2 (33.8-fluid ounce) bottles Schweppes® ginger ale
    2 Martinelli’s Gold Medal® Sparkling Apple-Grape juice
    1 (48-ounce) bottle Ocean Spray® Cranberry Juice Cocktail
    frozen in a ring mold
    4 orange slices, cut in half and frozen
    4 stemmed cherries
    4 pineapple slices, frozen
    1 (48-ounce) bottle Ocean Spray® Cranberry Juice, as needed

1.  Pour the frozen juice concentrate into a large punch bowl.
     Stir in the water. Add the ginger ale and sparkling juice.

2.  Carefully lower the frozen cranberry ring into the punch.

3.  Float the orange slices, cherries and pineapple in the punch.

4.  Add the extra cranberry juice as the punch gets depleted.

Punch Bowl with Glasses