I dreamed up this simple punch recipe for a family buffet a few years ago. Since I received positive comments when I served it, I thought it would be worth sharing. I decided that the cheerful yellow and green combination of the punch and floating limes would make it a perfect complement to an Easter brunch.

Here’s the recipe:

Pineapple Punch

(Makes about 1 gallon, or 128 oz., which yields about 16/8-oz. servings)

1/2 of a lime (plus slices)

2/12-oz. cans frozen pineapple juice

3 cans cold water

2 liters (68 oz.) lemon-lime seltzer water

Ahead of time:

1. Place the 2 cans of frozen pineapple juice and 1 can of water in a pitcher. Use a masher to soften the frozen juice and mix it with the water.
2. Add 2 more cans of water and stir.
3. Squeeze half of a lime and stir the juice into the pineapple juice. (Cut some slices of lime and put them in a zip-lock bag in the refrigerator.)
4. Use 2 cups of the mixture to make ice.
5. If making more than one batch, put the rest of the juice mixture in an empty 64-oz. juice bottle.
6. When ice is frozen, put it in a zip-lock bag or reusable container in the freezer.

To prepare the punch:

1. Pour the juice mixture into the punch bowl.
2. Just before serving, gently pour the 2 liters (68 oz.) of lemon-lime seltzer water along the inside of the bowl and stir lightly.
3. Add the prepared ice cubes.
4. Float some lime slices on top. (If foamy, wait for the foam to die out first.)

For a printable copy of the recipe, CLICK HERE.

(There are two copies of the recipe on the sheet. If someone at your brunch should ask for the recipe, you can just cut off the extra copy for them.)