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–+ servings
Glass of punch with mint and oranges as garnishes
Renee Robley

Caribbean Punch

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A refreshing non-alcoholic Caribbean fruit punch made with guava nectar, coconut water, fresh mint, and fizzy lemon-lime soda. Easy to make and perfect for parties and gatherings.
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Prep Time 10 minutes
Resting time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Drinks
Cuisine: Caribbean
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 orange thinly sliced
  • 2 cups guava nectar
  • 2 1/2 cups coconut water
  • 1/3 cup fresh mint leaves
  • A few dashes of Angostura aromatic bitters optional
  • 2 cups Fresca or other lemon-lime soda
  • Ice for serving
  • Maraschino cherries extra mint, or orange slices, for garnish, optional

Method
 

  1. Add the guava nectar and coconut water to a large pitcher or punch bowl and stir to combine.
  2. Add the orange slices, fresh mint, and Angostura bitters, if using.
  3. Cover and chill in the refrigerator for at least 40 minutes, or until ready to serve.
  4. Just before serving, add the Fresca or lemon-lime soda and stir gently to combine.
  5. Serve over ice and garnish with maraschino cherries, extra mint, or orange slices, if desired.

Nutrition

Calories: 100kcal

Notes

Storage
  • The punch base can be made up to 1 day ahead and refrigerated without the soda.
  • Add the soda just before serving.
  • Store leftover prepared punch in the refrigerator for up to 3 days. The soda will gradually lose its carbonation during storage.

Recipe Printed From ThisBagoGirl.com

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