Pina Punch Food

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:

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

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 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.

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.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

PINA COLADA CRAN-RASPBERRY PUNCH

Steps:

• Mix together well in punch bowl or pitcher.
• Add 5 cups crushed ice.
• Add pineapple sherbet, if desired.

VIRGIN PIñA COLADA

Steps:

• To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
• Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.