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People seem to agree that fruit does contain alcohol, which it does. People also consent that the alcohol concentration is the same inside the fruit cells as the punch outside. But is it possible that alcohol might be caught in the lipid membrane layer and thus accumulate there to a higher level than the other parts. Considering that the solubility of alcohol in either fat or water is very high, the importance of a lipid layer might not be significant but theoretically, it should be taken into consideration.
Since alcohol is polar, it's solubility in water is much higher than in lipids.Normally you would expect a polar molecule to have great difficulty in crossing a lipid membrane, but ethanol, the alcohol we speak of here, is a very small molecule, which allows it to cross the lipid membrane much easier than large polar molecules.Now, as Bored Chemist already said: when given enough time, there will be an equilibrium of alcohol concentration in the fruit and in the punch. The alcohol will not be 'caught' in the fruit cells, because infusion and effusion rates are the same over the lipid membrane. And alcohol will not be 'caught' in the membrane for sure, due to it's polarity.