Fruit Punch Recipe

Name: Fruit Punch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Drinks & Smoothies
Ingredients: 2 (6 oz.) cans orange juice concentrate; 4 c. water; 1/2 gal. (8 c.) cranberry juice or 1 (6 oz.) can orange juice concentrate; 2 c. water; 4 c. cranberry juice; 12 egg whites; 1/2 c. sugar; 12 egg yolks; 1 c. sugar; 1/4 tsp. salt; 1 qt. heavy cream, whipped; 1 qt. milk; 1 qt. brandy; 1 c. rum

Servings: persons

2 (6 oz.) cans orange juice concentrate
4 c. water
1/2 gal. (8 c.) cranberry juice or 1 (6 oz.) can orange juice concentrate
2 c. water
4 c. cranberry juice
12 egg whites
1/2 c. sugar
12 egg yolks
1 c. sugar
1/4 tsp. salt
1 qt. heavy cream, whipped
1 qt. milk
1 qt. brandy
1 c. rum

1
Beat the egg whites until stiff.
2
Beat in 1/2 cup sugar.
3
Beat the egg yolks, 1 cup sugar and salt until very light.
4
Combine the egg mixtures; stir until thoroughly blended.
5
Add the whipped cream, milk and brandy; beat well.
6
Add the rum.
7
Pour into a gallon jug; store in a cool place.
8
Shake or stir thoroughly before serving.
9
Serve in small cups; sprinkle with nutmeg. Serves 30.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (6 oz.) cans orange juice concentrate, 4 c. water, 1/2 gal. (8 c.) cranberry juice or 1 (6 oz.) can orange juice concentrate, 2 c. water, and more.

Yes, Fruit Punch falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fruit Punch

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