Israeli Sabra Citrus Punch

Name: Israeli Sabra Citrus Punch
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (480 ml) fresh pink grapefruit juice, chilled; 1½ cups (360 ml) fresh blood orange juice, chilled; 1 cup (240 ml) pomegranate juice, chilled; 2 cups (480 ml) sparkling water or club soda, chilled; ¼ cup (12 g) fresh mint leaves, roughly torn; 2 tablespoons (30 ml) honey (optional); ¼ teaspoon (1 g) sea salt; 1 cup (240 ml) ice cubes (optional)

From the MyKitchenBank Kitchen

A vibrant, refreshing Israeli-inspired citrus punch blending tart grapefruit, sweet blood orange, and bright pomegranate juice with sparkling water and fresh mint. This mocktail is perfect for celebrations, brunches, or warm afternoons—it's naturally sweetened, deeply flavorful, and instantly transporting.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: 6 servings (about 8 oz / 240 ml each)

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Steps

Before you start

Chill all juices and sparkling water for at least 2 hours beforehand
Prepare ice cubes if you prefer a very cold drink
Select fresh, fragrant mint that snaps when bent
Have a 2-quart (2-liter) pitcher ready

1
Combine citrus juices
- Pour the chilled grapefruit juice, blood orange juice, and pomegranate juice into a 2-quart (2-liter) pitcher.
- The juices should blend to create a deep coral-to-ruby color.
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Ready when: All juices are combined and swirled together
Tip: Use freshly squeezed juice if possible; bottled juice works well if pure with no added sugar
2
Add salt and honey
- Stir in the sea salt, which brightens the citrus flavors and adds complexity.
- If you prefer more sweetness, add honey and stir until fully dissolved.
- Taste as you go—the punch should balance tart and sweet.
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Ready when: Salt and honey are fully dissolved and flavor is balanced
Tip: Start with honey optional and add only if the natural juice sweetness feels too tart for your taste
3
Muddle mint gently
- Add the roughly torn mint leaves to the pitcher.
- Using the back of a spoon, gently press and twist the mint 3–4 times to release its oils without shredding the leaves into tiny pieces, which would make the punch cloudy.
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Ready when: Mint is lightly bruised and fragrant; leaves remain mostly intact
Tip: Don't over-muddle or the mint will bitter; gentle is key for fresh flavor
4
Chill and infuse
- Refrigerate the punch for 15 minutes to allow the mint flavor to infuse and the mixture to become very cold.
- This resting time also lets the flavors meld together.
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Ready when: Punch is very cold and mint aroma is prominent
Tip: If serving immediately, skip this step and use ice cubes in the pitcher instead
5
Add sparkling water
- Just before serving, pour the chilled sparkling water into the pitcher and stir gently 2–3 times to distribute the carbonation without deflating the bubbles.
- The punch will have a slight fizz throughout.
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Ready when: Sparkling water is evenly mixed and effervescence is visible
Tip: Add sparkling water last; if added too early, the carbonation will dissipate before serving
6
Serve and garnish
- Pour the punch into ice-filled glasses.
- Add a small sprig of fresh mint and a slice of blood orange or grapefruit to each glass for visual appeal.
- Serve immediately while the carbonation is still lively.
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Ready when: Drinks are poured and garnished, ready to serve
Tip: Pre-chill the serving glasses by filling them with ice while you prepare the punch

Good to know

Tips

For a more authentic Israeli touch, add a tiny pinch of sumac or a dash of pomegranate molasses (dibs) to deepen the tartness and add traditional Levantine flavor
Make a large batch for a crowd by doubling the recipe and serving from a punch bowl with floating citrus slices and a sprig of mint
If using fresh-squeezed juices, press them through a fine sieve to remove pulp for a clearer, more elegant presentation
This punch pairs beautifully with salty snacks like za'atar crackers, hummus, and labneh—the tartness cuts through rich flavors perfectly

Make ahead

Prepare the fruit juices and chill them up to 8 hours ahead. Mix the citrus juices and salt 2–3 hours ahead and refrigerate. Add mint and infuse for up to 1 hour before serving. Add sparkling water only just before serving to preserve carbonation.

Storage & reheating

Serve immediately for best fizz and flavor. Punch without sparkling water keeps refrigerated in an airtight pitcher for up to 3 days. Do not freeze; the citrus juice will separate and the texture will be unpleasant.

Substitutions

fresh blood orange juice, chilled → Fresh orange juice or Jaffa orange juice. Use regular or navel orange juice if blood orange is unavailable; the color will be lighter but the flavor will still be bright and sweet
pomegranate juice, chilled → Cranberry juice or fresh pomegranate seeds scattered in the punch. Cranberry juice adds tartness; use 3/4 cup if substituting to avoid overpowering the blend. Fresh seeds add texture and a jewel-like appearance
sparkling water or club soda, chilled → Ginger ale or soda water infused with a pinch of ground cardamom. Ginger ale adds sweetness and spice; reduce honey if using it. Cardamom echoes Middle Eastern flavors and pairs beautifully with citrus
fresh mint leaves → Fresh parsley or a small pinch of dried mint. Parsley adds herbal freshness without sweetness. Dried mint is more concentrated; use 1 tablespoon and strain before serving to avoid cloudiness