Graduation Fruit Punch

Preparation info

  • Difficulty


  • Makes about

    3 quarts

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

High school and college graduations in the South still warrant almost as much social attention as weddings and christenings, and no celebration is right without a bowl or big pitcher of fruit punch (alcoholic or nonalcoholic) when the time comes to make toasts. Gin, run, or vodka can be added to give this punch a kick, and if you’re entertaining a large crowd, double the portions and serve the punch in a punch bowl with a block of ice or an ice ring made in a Bundt pan.


  • cups water
  • cups sugar
  • ¼ cup grated lemon zest
  • 1 quart pineapple juice
  • 2 cups orange juice (not from concentrate)
  • 1 cup fresh lemon juice
  • One 1-liter bottle club soda, chilled


In a saucepan, combine the water, sugar, and lemon zest, bring to a boil, reduce the heat to moderate, and stir for 5 minutes. Remove from the heat and let cool completely.

Pour the mixture into a large pitcher, add the pineapple juice, orange juice, and lemon juice, stir till well blended, and chill for at least 4 hours.

When ready to serve, stir in the club soda and serve immediately in punch cups.