Holiday Pina Colada Punch Recipes

SPARKLING PIñA COLADA PUNCH

Steps:

• Fill a bundt pan with 5 cups pineapple juice. Place in freezer until solid, about 8 hours or up to overnight.
• Place the bundt pan in a large bowl of warm water for about 10 seconds to help remove the frozen pineapple juice ring, then add it to a large punch bowl, flat-side up. Fill the punch bowl with the seltzer and the remaining pineapple juice. Scatter the cherries over and around the pineapple juice ice ring. Serve, adding rum to individual cups as desired.

PINA COLADA PUNCH

Steps:

• Prepare ice ring in advance.
• Fill ring mold with water to within 1 inch of top rim; freeze.
• Arrange pineapple chunks and maraschino cherries on top of ice.
• Carefully pour small amount of cold water over fruits; freeze.
• In blender container, combine crushed pineapple and cream of coconut; blend until smooth.
• In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired.
• Just before serving, add club soda and ice ring.

PINA COLADA FLIP (A NON-ALCOHOLIC TROPICAL PUNCH)

Steps:

• In a container you can easily refrigerate, combine pineapple juice & cream of coconut.
• Mix well, cover & refrigerate.
• To serve: Stir mixture well & transfer to your punch bowl. Spoon ice cream into the mixture & slowly pour in Club Soda.

INCREDIBLE PUNCH

Steps:

• In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
• Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

PIñA COLADA PUNCH

Steps:

• In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum and transfer the punch to a large pitcher. Stir in the ice cubes and garnish the punch with the pineapple wedge. Garnish each drink with a pineapple wedge.

PINA COLADA PUNCH

Steps:

• Mix first 3 ingredients together in a punch bowl or pitcher.
• Add ice and mix well.
• Add sherbet.
• Enjoy!