Yield: About 3 x 750ml bottles / 12 servings
Prep time: 15 min
Cook time: 10 min
Chill time: 4 hours
Ingredients • 1 cup diced pineapple, fresh or canned • 1/2 cup red candied papaya, diced • 1/2 cup green candied papaya, diced • 1/2 cup candied cherries, diced • 1 cup fruit cocktail, drained, optional • 4 cups pineapple juice, chilled • 2 cups orange juice, chilled • 1 cup mango juice or passion fruit juice • 1/2 cup lemon juice, freshly squeezed • 1/2 cup granulated sugar, adjust to taste • 2 cups water • 1 tsp vanilla extract, optional • Ice, for serving
For a classic Brazilian-style liqueur version, add: 1 cup vodka or white rum
Instructions 1. Prep the fruit. Dice all the candied fruits and fresh pineapple into small 1 cm cubes, like in the photo. Place them in a large bowl. 2. Make the syrup. In a saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves completely, about 3 minutes. Let it cool completely. 3. Mix. In a large pot or pitcher, pour in the pineapple juice, orange juice, mango juice, and lemon juice. Add the cooled sugar syrup and vanilla. Stir well. 4. Add the fruit. Stir in all the diced candied fruit and pineapple. The fruit should float in the juice, just like in your photo. 5. Chill. Cover and refrigerate for at least 4 hours, ideally overnight. This lets the fruit infuse the juice. 6. Bottle. Pour the punch with the fruit pieces into clean sterilized glass bottles or jars with airtight lids. This is how it’s usually stored and gifted. 7. Serve. Serve well chilled in a tall glass, with plenty of the fruit pieces. Shake the bottle gently before serving. Tips • It keeps for 5-7 days in the fridge in sealed bottles. • For a non-alcoholic kids version, skip the vodka, it’s perfect as is.