Pineapple Punch Recipe By Tasty Food

PINEAPPLE PUNCH

Steps:

• In a large bowl, dissolve sugar in water. Add juices. Refrigerate for 2 hours or until chilled. Just before serving, stir in soda.

PINEAPPLE PUNCH

Steps:

• Pour one can of juice plus 1 bottle of ginger ale into punch bowl. Add ice and serve cold.

PINEAPPLE PUNCH DRINK

Steps:

• In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.

TROPICAL PUNCH RECIPE BY TASTY

Steps:

• Combine pineapple, coconut water, and lime in a glass and muddle to infuse flavors.
• Strain and serve.
• Enjoy!

PINEAPPLE PUNCH RECIPE BY TASTY

Steps:

• Put frozen pineapple, banana, coconut milk, orange juice, and water into blender and blend until smooth.
• Serve over ice.
• Enjoy!

PINEAPPLE KIWI MOJITO RECIPE BY TASTY

Steps:

• In a cocktail shaker, muddle ¼ cup (70 g) pineapple, ¼ cup (70 g) kiwi, 10 mint leaves, and the lime juice until puréed as much as possible. Add ice, the simple syrup, and Captain Morgan® Original Spiced Rum, and shake until mixed together and chilled.
• Fill a tall glass with ice, then add the remaining ¼ cup plus 2 tablespoons pineapple, ¼ cup kiwi, and 8 mint leaves. Strain the cocktail into the glass and top with soda water.
• Garnish with the sprig of mint, lime wheel, and pineapple wedge.
• Enjoy!

LEMON-PINEAPPLE PUNCH

Steps:

• In a large punch bowl, combine the pineapple juice, lemonade concentrate, sugar and lemon juice. Add the soda, sherbet and food coloring if desired; stir until blended., Serve immediately, garnishing servings with pineapple and cherries if desired.

PINEAPPLE PUNCH

Steps:

• Mix the pineapple, Coconut milk and water in a large pitcher.
• lightly toast the spices in a small skillet on very low heat. Just until you can smell them.
• Move the whole spices to a spice grinder or a coffee bean grinder.
• (NOTE: Do NOT use your coffee grinder to grind spices if you are going to use it again for coffee.The oils from the spices will ruin how your coffee tastes.).
• Add the spices and sugar to the pineapple mixture and stir till combined.
• If this is going to be an adult punch you can add the rum now.
• If this is going to be a child friendly punch then serve it without the rum very cold.

JAMAICAN PINEAPPLE PUNCH

Steps:

• Wash the peel of the pineapple & orange & place in a large bowl with spices & sugar.
• Add boiling water, stir, cover & leave overnight.
• Add juices & serve either hot or cold.

PINEAPPLE PUNCH

Steps:

• You will also need: 1 large jug with a cover.
• Simply put all ingredients in a large jug and mix well. Add ice cubes, mix again; place in fridge to keep cool and serve.
• If you do find it a bit sweet, add some water but that is really what the ice cubes are for as well as cooling it down faster.
• Always have the condensed milk at room temp as you will be able to work with it better.
• This always goes down well at barbeques or large parties; make sure you make enough as they always ask for more.

PINEAPPLE FRUIT PUNCH

Steps:

• In a very large container, add the pineapple juice, sugar, and unsweetened lemonade Kool-Aid; stir until the sugar dissolves.
• Add in 3 quarts of water, orange juice concentrate, and lemon juice; stir to combine.
• Chill for 4 hours.
• Right before ready to serve, add in the ginger ale and stir.
• To make an ice ring--reserve 4 cups of punch before you chill it.
• Place assorted fruit in the bottom of a 6-cup ring mold.
• Pour 4 cups of punch into mold and freeze for 8 hours.

PINEAPPLE PUNCH

Steps:

• Cut off and discard top of pineapple. Cut off rind and cut rind into 2-inch pieces. Quarter pineapple lengthwise and cut away core, then cut core into 2-inch pieces. Blend rind and core to a coarse purée in a food processor, in batches if necessary.
• Put pineapple purée in a bowl and stir in white wine. Chill, covered, 1 hour.
• Cut remaining pineapple into 1/3-inch dice and stir with brandy and confectioners sugar in another bowl. Macerate, covered and chilled, stirring occasionally, 1 hour.
• While pineapple is macerating, bring granulated sugar and water to a boil, stirring until sugar is dissolved, then boil syrup over moderate heat, undisturbed, until it registers 230°F on candy thermometer. Cool syrup.
• Pour wine mixture through a large fine sieve into a punch bowl set in cracked ice and stir in syrup, pineapple with liquid, and Champagne.

PINEAPPLE GRAPEFRUIT PUNCH

Steps:

• In a food processor purée the pineapple in batches and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Stir in the grapefruit juice and the sugar and stir the mixture until the sugar is dissolved. Chill the mixture, covered, until it is cold and stir in the seltzer water and the rum.

PINEAPPLE-GIN PUNCH

Steps:

• Bring 1 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Mix in lime peel; cool syrup.
• Combine pineapple juice, 2 cups gin, club soda, lime juice, and bitters in punch bowl. Mix in pineapple cubes and enough syrup to sweeten to taste. Add more gin, if desired. Add ice block to bowl.