The Best Hawaiian Punch

• Serves: 1 to 1000
• Prep Time: 20 minutes
• Total Time: 20 to 30 minutes (depending on quantity)

Ingredients

• 5 parts pineapple juice
• 3 parts orange juice
• 4 parts guava juice
• 3 parts passion fruit juice
• 1 part lemon juice
• red food coloring - optional
• 4 part ginger-ale or 7-up
• *sugar

Instructions

1. Mix all the juices and soda together and pour over a block of ice or ice cubes in a punch bowl or in a pitcher.

*Sugar - I do not use sugar, but you can add sugar or more ginger-ale to taste. Start with 1 cup of sugar at a time and mix until dissolved.

Notes:
1.) What I do is fill plastic ice chest blocks, or empty milk cartons with water and freeze. One of these can be put into the cooler jug to keep the punch cold without diluting it with melting ice. Then the punch can be poured over the block of ice as needed.

2.) If you can get frozen concentrate for any of the juices, except for the pineapple and lemon, that is the way to go.

If you are in a hurry use hot tap water to measure the concentrates in their cans, and mash it up with a potato masher. That makes it melt and mix quicker. Then just add the canned pineapple juice in the right ratio for the amount you are making. It is probably 6 cups of canned pineapple juice to the cans of concentrated juice. It all depends on what you can get in your area.

If you are not in a hurry, let the concentrate thaw in the refrigerator. Use cold water to measure and mix the concentrate.

3.) Red Food Coloring - I don't use it. The punch will be a natural golden pink. If you want it a dark red, the add the food coloring.

4.) You can now drink this Hawaiian Punch as is, or with your alcohol of choice for a lovely refreshing cocktail. It is so refreshing the kids will love it on a hot summer day, (without the alcohol of course). It can also be used as the base for many wonderful tropical drinks. The recipes for the cocktails can be found below.

5. Add a block of sherbet to the punch bowl for a special treat.