The Best Hawaiian Punch
The Most Refreshing Hawaiian Fruit Punch You've Ever Tasted
It was about 45 years ago in Hawaii, when I was looking for a way to make a real tropical Hawaiian punch to replace the sugar laden trademarked "Hawaiian Punch" and "Kool-Aide" that was so popular then, yet so bad for the kids to be drinking. All that sugar rots their teeth rapidly while adding to the obesity problem in children.
I wanted something that was not only good for you but tasted great at the same time; something the kids would drink and like. I created this Hawaiian fruit punch recipe that is a refreshing drink kids love, as a soda replacement, or it can be "doctored up" in a variety of ways for the adults. I always make a big batch to take to camp. You can read all about it on this page.
The History Behind Kona Girl's Hawaiian Punch
In the late 1940s, my mother was given a recipe for a Hawaiian Fruit Punch by the owner of the Wai`oli Tea Room in Honolulu, on the island of Oahu, in Hawaii. Our family grew up in Hawaii drinking this Hawaiian fruit punch, but as I grew older I found that I didn't like it as much as I did when I was a child. It was much too sweet. Now, don't get me wrong it was still 100 times better and not as sweet as the commercially made, trademarked "Hawaiian Punch" which is more sugar, artificial flavors and food coloring than anything else, but sweet just the same.
So, 45 years ago in Kona, Hawaii I fooled around with the original recipe, changed it and made it my own.
Over the years I have taught my friends, family and many visitors to the islands; plus bartenders all over the Hawaiian Islands and across the United States, how to make this Hawaiian punch. To this day many places in Hawaii and the mainland still use my tropical Hawaiian punch recipe in their tropical bar drinks. Most people really don't know or remember where it first came from. No matter - this is the best, and you will know it as soon as you taste it. Then you can make it your own too!
Paradise is Just a Drink....I Mean a Dream Away
The first thing you have to figure out is how many people are going to be drinking the Hawaiian Fruit Punch. I have the recipe measured in parts rather than cups to make it easier to put together regardless of the amount of people. You can make gallons or you can make just one glass as long as you have all of the juices pre-made.
If I am making a quantity, I have a couple of cooler jugs that have spigots, like this Rubbermaid cooler jug, that holds 5 and 10 gallons. I will make the punch in the jugs first and then add however much is needed to the punch bowl, or to a juice pitcher as needed. Often we will take a 5 gallon cooler full of my Hawaiian Fruit Punch camping with us too! The spigot makes it convenient for outside use.
Click Here for Details of the
One of the juices that is used in this Hawaiian Punch is Guava juice. Guava gives the punch its distinct pink-sunset color. If you can not get guava juice where you live and you don't want to order any online, then substitute cranberry or pomegranate for the color. The taste will not be the same, but it will still be good. Another juice that may be difficult to get in your area is passion fruit juice. There is no substitute, just increase the orange and pineapple juice.
The part that will take the most time is mixing the frozen concentrate.
Pitcher of Hawaiian Fruit Punch
This is what a pitcher of Hawaiian Fruit Punch looks like without adding red food coloring. It should be this pink color from the guava or cranberry juice.
Prep Time: 20 minutes
Total Time: 20 to 30 minutes (depending on quantity)
Serves: 1 to 1000
- 5 parts pineapple juice
- 3 parts orange juice
- 4 parts guava juice
- 3 parts passion fruit juice
- 1 part lemon juice
- red food coloring - optional
- 4 part ginger-ale or 7-up
- 1. Mix all the juices and soda together and pour over a block of ice or ice cubes in a punch bowl or in a pitcher.
- 1.) What I do is fill plastic ice chest blocks, or empty milk cartons with water and freeze. One of these can be put into the cooler jug to keep the punch cold without diluting it with melting ice. Then the punch can be poured over the block of ice as needed.
- 2.) If you can get frozen concentrate for any of the juices, except for the pineapple and lemon, that is the way to go.
- If you are in a hurry use hot tap water to measure the concentrates in their cans, and mash it up with a potato masher. That makes it melt and mix quicker. Then just add the canned pineapple juice in the right ratio for the amount you are making. It is probably 6 cups of canned pineapple juice to the cans of concentrated juice. It all depends on what you can get in your area.
- If you are not in a hurry, let the concentrate thaw in the refrigerator. Use cold water to measure and mix the concentrate.
- 3.) Red Food Coloring - I don't use it. The punch will be a natural golden pink. If you want it a dark red, then add the food coloring.
- 4.) You can now drink this Hawaiian Fruit Punch as is, or with any alcohol of choice for a lovely refreshing cocktail. It is so refreshing the kids will love it on a hot summer day, (without the alcohol of course). It can also be used as the base for many wonderful tropical drinks. The recipes for the cocktails can be found below.
- 5. Add a block of sherbet to the punch bowl for a special treat.
Libbey 14-Piece Moderno Punch Bowl Set
What Do You Like Best?
What is Your Favorite Fruit Punch?
Cocktails Made from Fruit Punch
My Hawaiian Punch is so versatile you can use it as a base for any number of different tropical drinks. Use your imagination and create your own or try one of these recipes below.
Hawaiian Fruit Punch Red Sangria
Photo by Mr.Jack55
To make a Hawaiian Punch Sangria, just fill a pitcher with ice. Fill 1/2 of the pitcher with the wine of your choice. Fill the other half with Kona Girl's Hawaiian Fruit Punch. Add orange and lemon or lime slices to the pitcher of Sangria and serve in large wine goblets over ice.
With red wine it is a Hawaiian Punch Red Sangria
With white wine it is a Hawaiian Punch White Sangria
With champagne it is a Hawaiian Champagne Punch Cocktail (This is really good!)
Mai Tai - Make Mai Tai's that Look Like These
Photo by Nemo's Great Uncle
1/4 fresh lime
1/2 oz white rum
1/2 oz. light rum
1/2 oz. dark rum
1/2 oz. spiced rum
1/2 oz. 151 rum
Fill the glass with ice.
Next fill the glass 1/2 way with Kona Girl's Hawaiian Fruit Punch.
Squeeze in the lime and drop into drink.
Add the rum, one at a time, and do not stir.
All the rum will be floating on top with the 151 rum as the last layer. (Pour slowly over the back of a spoon to float.)
Pineapple spear or wedge and a cherry speared with a Japanese paper umbrella.
An orange wedge and a cherry may be substituted.
Float an orchid (or other flower such as a pansy) on top to really set it off.
Hawaiian Fruit Punch Kona Bay Grog
1/2 oz. spiced rum
1-1/2 oz. dark rum
1 c. Kona Girl's Hawaiian Fruit Punch
1 lime cut in quarters
Float Grand Marnier on top
Put ice, rum and Hawaiian punch in blender and blend until
thick and slushy, about 20 seconds.
Pour into 2 Margarita glasses or rocks glasses half filled with ice.
Float Grand Marnier on top
Squeeze of 1/4 lime. Drop lime into drink
Fresh mint sprig
Okolehao Luna Fruit Punch Cocktail
1 oz. Okolehao (Hawaiian liqueur - can substitute brandy)
1 oz. vodka or white rum
Kona Girl's Hawaiian Fruit Punch
Fill a large brandy snifter or tall glass with ice.
Pour over the rocks in glass
Okolehao, vodka and Kona Girl's fruit punch.
With a floating orchid (may substitute a pansy) and
Pineapple Wedge (may substitute an orange wedge.)
2 oz. vodka or tequila
4 oz. Kona Girl's Hawaiian Fruit Punch
1 oz. grenadine
1.) Fill a highball glaas 1/2 full with ice. Add vodka or tequila, followed by the Hawaiian Punch.
2.) Hold a spoon over the drink, facing down.
Adding the grenadine quickly, let it run down the back side of the spoon into the drink so it sinks to the bottom of the punch.
With an orange slice with a cherry.
Float a fresh flower