Tropical Fruit Punch

Portion Size: 1/2 cup

Ingredients: Yields:  approx. 45 servings

Ingredients Notes: 
2 (46 fluid ounce) cans pineapple juice
1(16 ounce) can frozen orange juice concentrate, thawed
2 cans apricot nectar
2 cans mango nectar
1 liter lemon-lime flavored carbonated beverage
1 large can Pineapple slices
Maraschino cherries
For gluten free(GF): This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In large punch bowl, pour pineapple juice, apricot nectar, mango nectar and orange juice concentrate. .
2Stir to mix and pour in the lemon-lime soda. 
3You may need to let the fizz settle and then return to pouring. 
4This will fill up the bowl.  Add pineapple slices and put a cherry in each slice of pineapple.  Freeze overnight
5Let the punch start to thaw 2 hours before serving. Serve slushy.
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Jacqueline Larson M.S., R.D.N. and Associates