Easter Brunch Punch


  • 1 (12-ounce) can frozen orange juice concentrate, thawed
  • 1 (12-ounce) can frozen lemonade concentrate, thawed
  • 3 cups pineapple juice
  • 2 cups peach nectar
  • 1 (1-liter) bottle ginger ale
  • 5 cups ice cubes
  • Orange, lemon, and pineapple slices for garnish


Servings 15
Preparation time 5mins
Cooking time 5mins


Step 1

In a large punch bowl, combine orange juice and lemonade concentrates, pineapple juice and peach nectar; stir until well combined.

Cover and chill until ready to serve then stir in ginger ale and ice cubes, float fruit slices on top, and serve immediately.

If you prefer an alcoholic version, substitute 1 (750-ml) bottle of champagne for the ginger ale.


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