Raspberry Pineapple Punch is fruity, fizzy, and family friendly — perfect for summer parties, backyard barbecues, or baby showers.
I love a bubbly, refreshing drink, and this Raspberry Pineapple Punch quickly became a favorite at my summer gatherings. It’s light, refreshing, and easy to make in large batches — the kind of punch guests reach for again and again.
Raspberries and pineapple are two of my top picks for fresh fruit, so combining them in a fizzy punch was an obvious choice. The drink blends raspberry lemonade concentrate, water, pineapple juice, and lemon‑lime soda to create a crisp, slightly sweet beverage that’s not overly tart.
One practical perk: the punch has a softer hue than bright red fruit punches, so spills from little hands are less dramatic. Adding fresh raspberries or pineapple chunks not only enhances flavor but also deepens the color to a pleasant pink, making the bowl look extra inviting — ideal for a baby shower or any celebration.
Raspberry Pineapple Punch
Ingredients
- 24 oz frozen raspberry lemonade concentrate, (two 12 oz cans)
- 6 cups water
- 46 oz can pineapple juice, (about 6 cups)
- 4 liters lemon‑lime soda, (two 2‑liter bottles; Sprite Zero was used)
- ice
- raspberries and pineapple for garnish, optional
Instructions
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Chill all ingredients before making this drink.
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In a very large punch bowl or a 2‑gallon drink dispenser, stir the raspberry lemonade concentrate with the water and pineapple juice until combined. Do not follow the concentrate can instructions — this recipe uses a different dilution.
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When ready to serve, add fresh fruit and/or ice to the juice mixture. Slowly pour in the lemon‑lime soda and stir gently two or three strokes. Serve immediately. Store leftovers refrigerated.
Notes
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