Combine pineapple juice (except 2 cups), tropical punch, coconut flavoring.
In medium saucepan, combine the reserved 2 cups pineapple juice with the sugar.
Heat until sugar dissolves. Add to punch mixture.
Chill.
Just before serving, add 7-Up or Sprite.
ne month.
For the Punch:
In a large bowl
In a large soup pot melt butter, add shallots, garlic, cabbage, ginger, winter savory, lemon thyme and apples. Season with salt, white pepper and saute 4-5 minutes or until cabbage is tender.
Add 1/4 cup Apple Pucker and reduce by half.
Add vegetable stock,chicken stock and bring to a boil. Reduce to a simmer for 20-minutes covered. Add Apple Pucker and simmer for 5- minutes.
Remove from heat, discard bay leaves, reseason with salt and white pepper to taste. Serve soup in warm bowls.
Garnish: Diced Granny Smith Apples.
Island: Mix all ingredients thoroughly in
(I freeze a mold of some of this mixture for the punch bowl.) Thaw concentrated juices.
Combine in a large container.
Add water and sugar.
Stir until sugar dissolves.
Chill well.
Add ginger ale.
Pour all into punch bowl with crushed ice and the frozen mold.
Thaw concentrated limeade, pineapple and orange juices; combine in large container.
Add water and sugar; stir until sugar dissolves.
Chill well.
Add ginger ale.
Pour punch into punch bowl with block of ice.
With toothpicks, fix maraschino cherries into centers of pineapple slices.
Float pineapple, banana and lime slices on punch.
Pour raspberry lemonade drink evenly into 3 ice cube trays. Freeze 3 hours or overnight.
Measure tropical punch drink mix into cap to 2 qt line.
Place in pitcher.
Add water and juice. Stir until drink mix is dissolved.
Pour into punch bowl just before serving.
Stir in club soda and blue ice cubes.
Combine concentrates in large container.
Add water and sugar. Stir until sugar dissolves.
Refrigerate, covered, until chilled. Add ginger ale.
Pour over ice in punch bowl. With wooden picks, attach maraschino cherries to center of pineapple slices. Float pineapple, banana and lime slices on punch.
Makes about 28 (5 ounce) servings.
Heat sugar and water until sugar dissolves; cool.
Combine fruit juices, ginger ale, sparkling water and fruit.
Add syrup; pour into punch bowl.
Add ice cubes.
Drop in sherbet by spoonful or in balls, using an ice cream dipper.
Makes 20 to 25 servings.
In a large punch bowl, mix all the ingredients together.
You can fill a pitcher with this tasty drink and store the rest in your refrigerator.
A pitcher serves 8 to 10.
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.
Mix together; chill in freezer until partially frozen.
Stir to evenly distribute ice crystals and unfrozen punch.
Serve over ice cubes.
Beat cream cheese, Thousand Island dressing and milk in a small bowl with electric mixer at low speed until smooth. Stir in crab, red bell pepper, lemon juice and parsley. Cover and refrigerate for at least one hour to blend flavors. Serve as a dip with Wheat Thins crackers.
Combine all ingredients in punch bowl; mix well.
Serve over ice cubes if desired.
Mix chilled juices together in large punch bowl or crock with spigot.
Add liquor and ice.
Add carbonated drinks just before serving.
n the reserved blend the ISLAND ICING until smooth and creamy
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.