Tropical Prosecco Punch Cocktail Recipe
I like making this punch for summer parties, but I've served it at plenty of other gatherings too. It uses fresh fruit, chilled prosecco, and just a few basic tools for easy mixing and serving.
Equipment
- Large pitcher or punch bowl: I use a pitcher that holds at least 2 quarts (2 liters) so there’s room to stir.
- Long spoon or ladle: A long spoon helps me mix everything evenly. A ladle works best for serving punch into glasses without splashing everywhere.
- Measuring cup: I measure the fruit juice and soda so the flavors aren’t too strong or too weak.
- Citrus juicer (optional): Handy if I want to use fresh-squeezed orange, lime, or pineapple juice.
- Small knife and cutting board: I slice up fresh fruit easily with these.
- Ice bucket or tray: Ice keeps the punch cold if it’s sitting out for a while.
- Glasses: I like using stemmed wine glasses or tumblers, but honestly, any glass will do.
- Strainer (optional): If I go heavy on the fruit, a strainer keeps pulp and seeds out of each glass.
Ingredients
- 1 bottle 750 ml chilled prosecco
- 1 cup pineapple juice fresh or bottled
- 1/2 cup orange juice fresh is best, in my opinion
- 1/4 cup lime juice about 2 limes
- 1/4 cup triple sec or orange liqueur optional, but adds extra flavor
- 1 can 12 oz lemon-lime soda (Sprite or 7-Up, either one works)
- 1 cup strawberries sliced
- 1 cup diced fresh pineapple
- 1 orange thinly sliced, seeds removed
- 1 lime thinly sliced
- 1/2 cup maraschino cherries optional, but they add color
- Ice cubes
Instructions
- Pour in the pineapple juice, orange juice, lime juice, and triple sec.
- Stir it all together with a long spoon so the juices and fruit mix well.
- Right before serving, slowly pour in the chilled prosecco and lemon-lime soda.
- Give it a gentle stir—just enough to combine, but not so much that you lose the bubbles.
- Add a good amount of ice cubes to keep everything nice and cold.
- Use a ladle to serve the punch into glasses, making sure to scoop up some fruit for each one.
Notes
If I want it sweeter, I'll use extra pineapple juice or add a splash of simple syrup. If I want it less sweet, I swap the soda for club soda.
Sometimes I prep the fruit and juices ahead, but I always wait to add the prosecco and soda until the last minute. That way, the bubbles stick around.
For a non-alcoholic version, I just skip the prosecco and triple sec, and use sparkling grape juice and more soda. Leftovers should stay chilled and get used up the same day—the fizz fades fast. I don’t freeze this punch; freezing makes the fruit weirdly mushy.