You can use this pretty lemon-lime punch for so many occasions! The green color is perfect for spring gatherings like Easter, Mother’s Day, and showers, but it also works well at winter gatherings like Christmas parties.
The recipe for this punch comes from a vintage recipe that has been modernized to reduce the amount of sugar. It also uses sparkling water instead of tap water. These changes make the punch a little fizzier and a little less sweet. One advantage of using sparkling water is that the punch will still have some fizz on the second day.
The recipe also gives you an alternative to classic Lime Sherbet Punch because it isn’t creamy from the sherbet and holds its pretty color better.
To dress up the punch, float mint sprigs or edible flowers on top. You can also fill ice trays with punch and add small flowers or mint sprigs and freeze to create decorative ice cubes that won’t dilute the punch when they melt. Enjoy!
| Prep Time | 10 minutes |
| Servings |
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- 1 0.13-ounce package unsweet lemon-lime powdered drink mix (Kool-Aid used)
- 2/3 cup granulated sugar
- 24 ounces (3 cups) pineapple juice, cold (Dole refrigerated Pineapple juice used)
- 32 ounces (4 cups) sparkling water, cold (San Pellegrino used)
- 16 ounces (2 cups) ginger ale, cold
Ingredients
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- In a punchbowl or large pitcher, add the powdered drink mix, sugar, and pineapple juice. Stir until the sugar dissolves.
- Stir in the sparkling water and ginger ale. Serve immediately.
Substitute 1/2 cup sugar for the 2/3 listed in the recipe for even less sweet punch.
Makes (9) 8-ounce servings or (12) 6-ounce servings.
For a large group, double the recipe.
Stir before serving because the pineapple juice will settle to the bottom.