Pina 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 PUNCH

Steps:

• Combine all ingredients into a shaker with ice and shake. Strain into glass over ice and serve.

HOLIDAY PINA COLADA PUNCH

Steps:

• Chill all ingredients first.
• Mix 2 cups of the pineapple juice with cream of coconut in a blender.
• Now add this mixture with the remaining pineapple juice, 7-up soda, juice of 1 lime and the rum if you desire.
• Garnish cups with cut lime slices.
• Serve over ice cubes or crushed ice.

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 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!