Fruit Punch

Fruit Punch
Fruit PunchMichael Piazza

"This recipe dates to before the Civil War," says true southerner Betty Wright. She prepares her fruit punch in large quantities for social gatherings; this is our scaled-down version.

Fruit Punch
This simple punch combines fresh orange and lemon juices with loads of sugar.
Yield: makes 2 Gallons


  • 3 oranges, halved
  • 3 lemons, halved
  • 14 cup citric acid, preferably Mrs. Wages
  • 2 tbsp. plus 1 tsp. cream of tartar
  • 4 cups sugar


  1. Juice oranges and lemons, discarding seeds and reserving rinds. Set juice aside.
  2. Put reserved orange and lemon rinds into a large bowl, sprinkle with citric acid and cream of tartar, and toss to combine. Pour 2 cups boiling water over rinds and set aside to let steep for 15 minutes. Strain fruit-infused liquid, discarding rinds, and set aside.
  3. Put sugar and 2 cups water into a medium pot and cook over medium heat until the sugar is dissolved. Place sugar syrup aside to let cool.
  4. To make concentrate, combine reserved fruit juices, fruit-infused liquid, and sugar syrup in a 2-quart glass jar with a tight-fitting lid (Wright uses a clean pickle jar). Stir well with a wooden spoon. Cover and refrigerate for at least 2 days and up to 2 weeks before using, to let the flavors come together. When ready to use, mix 1 part fruit punch concentrate with 3 parts water. Serve over crushed ice, if you like. Refrigerate leftover concentrate for up to 2 weeks.