Holiday Everyday Punch - 2 Guiding Stars
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Canned tart cherries are generally found in the canned fruit section at your grocery store. As they’re not generally a big seller, they’re usually on the top or bottom shelf. Frozen berries and cherries are perfect for this recipe. Thaw the fruit in the refrigerator overnight (in a bowl to collect the juices) and proceed with the recipe as written.

Tip: To avoid watering down the final product with ice cubes, make a punch cube: before adding the seltzer and lime juice, pour about 1 ½ cups of the punch into a round plastic bowl or food storage container. Add a few fresh berries into the container and freeze until solid. Use your punch cube to keep everything nice and cold during service.


  • 1 pint raspberries
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 (14.5 oz.) can pitted tart cherries, juices reserved
  • 1 bottle no sugar added acai mixed berry juice, chilled
  • ½ cup lime juice
  • 1 liter lime seltzer water, chilled


  1. In a medium pot over medium heat, combine the raspberries, blueberries, blackberries, and the sour cherries with their juices and bring to a low simmer (5 minutes).
  2. Reduce the heat to keep at a simmer and cook until fruit is soft (15 minutes). Pour the fruit and juices through a fine mesh strainer, pressing fruit with a spoon to release juices. Chill the juice (1 hour).
  3. To serve, combine the berry juice, the bottled juice, and the lime juice in a large punch bowl and stir. Add ice and pour in the seltzer to serve. If desired, garnish each serving with fresh berries.
Nutritional analysis per serving: Calories 55; Total Fat 0g (0% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 20mg (1% DV); Total Carbohydrate 14g (5% DV); Dietary Fiber 2.5g (9% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 1g; Vitamin D 0% DV; Calcium 2% DV; Iron 4% DV; Potassium 4% DV; Vitamin C 15% DV; Manganese 10% DV; Copper 6% DV.
Recipe by Guiding Stars at
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796