Equipment Needed
- A large punch bowl or drink dispenser (at least 1.5-gallon capacity)
- A sturdy whisk or long-handled spoon
- A liquid measuring cup
- A can opener
Step-by-Step Instructions
My process always starts with the lemonade base. I pour that one cup of Countrytime powder into my empty, clean punch bowl. Then, I slowly add the three cups of cold water. Here’s a tip I learned: add the water in two batches, whisking vigorously in between. The first time, I dumped all the water in at once and ended up with a clumpy, sugary mess at the bottom that took forever to dissolve. Whisking as you go ensures a perfectly smooth, syrupy base without any gritty texture.
Once my lemonade base is clear and dissolved, I open that big, glorious can of pineapple juice. I always give it a little shake first—not vigorous, just gentle—to make sure any natural separation is mixed. I pour it all into the bowl with the lemonade and stir it gently. The aroma at this stage is absolutely intoxicating; it’s pure, sweet tropics. The mixture will be a lovely, opaque yellow and quite strong, which is exactly what you want before the fizz.
Now, for the magic touch: the Sprite. This is the step you do right before serving. I cannot stress this enough. If you add the Sprite too early, it goes flat sitting in the bowl, and you lose all that wonderful effervescence that makes this drink so special. I gently pour in the two chilled cans, stirring just once or twice very lightly to combine. Over-stirring will also knock out the bubbles, so trust the process—a few gentle folds are plenty.
The final touch is presentation. I always ladle the lemonade into cups filled with ice. I’ve tried adding a big ice block to the punch bowl itself, but it melts faster and waters things down. Individual ice in glasses is the way to go. Sometimes, if I’m feeling fancy, I’ll float some thin lemon wheels or pineapple chunks on top for a beautiful, inviting look.(See the next page below to continue…)