Mango Passion Fruit Summer Punch

Words by Emily Schuermann / Photos by Rachel Waters

Makes (2) batches, each serving 10-12

INGREDIENTS

14 ounces frozen mango pulp (thawed)

14 ounces frozen passion fruit pulp (thawed)

1 lime, juiced

28 ounces simple syrup

2 liters lemon-lime soda

2 liters grapefruit soda

METHOD

In a ½ gallon jar, combine the first 4 ingredients (this can be stored in the refrigerator for up to one week). To serve, fill a ½ gallon-sized pitcher halfway with ice and half of the mango/passion fruit mixture, and then top it off with equal parts of both sodas, stirring to combine.