Pink Easter Punch Mocktail (Print)

A vibrant pink punch with cranberry, pineapple, coconut, and cherry flavors. Ideal for festive spring celebrations.

# Ingredients:

→ Punch Base

01 - 250 ml cranberry juice
02 - 250 ml pineapple juice
03 - 250 ml lemon-lime soda
04 - 125 ml coconut milk
05 - 60 ml grenadine
06 - 2 tablespoons freshly squeezed lime juice
07 - 60 ml maraschino cherry juice

→ To Serve

08 - Ice cubes
09 - Maraschino cherries for garnish

# Steps:

01 - Assemble all measured juices, coconut milk, grenadine, lime juice, ice, and garnishes on the work surface.
02 - Pour cranberry juice, pineapple juice, and lemon-lime soda into a medium-sized pitcher.
03 - Slowly add coconut milk to the pitcher, stirring delicately to blend with the juices without curdling.
04 - Pour in grenadine and fresh lime juice, swirling to evenly disperse the color and enhance tartness.
05 - Add maraschino cherry juice and gently stir until the punch achieves a uniform color and texture.
06 - Fill a serving glass with ice cubes, leaving adequate space for the punch.
07 - Pour the prepared punch over the ice and garnish each glass with one or two maraschino cherries.
08 - Present the pink punch immediately to maintain its refreshing texture and chill.

# Additional Notes:

01 - For a dairy-free variation, substitute almond milk for coconut milk or omit entirely.
02 - Increase grenadine or maraschino cherry juice for a sweeter result, adjusting to taste.
03 - Using frozen fruit, such as pineapple chunks or cranberries, can replace ice cubes, offering added flavor and reduced dilution.
04 - Always use freshly squeezed lime juice to maximize tartness and freshness.
05 - Prepare the punch in advance and chill; add ice and garnishes just before serving.

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