Prep 25 mins
Cook 24 hrs
This punch has a tradition of being served in the South, and is best made with freshly squeezed lemon and lime juices and not-from-concentrate fresh orange juice. The prep is done the night before, so you can put the whole punch together in about 5 minutes the next day. (The cooking time is actually the time the punch needs to be in the fridge overnight.)
- 3 cups fresh orange juice
- 3 cups canned unsweetened pineapple juice
- 1 1⁄2 cups fresh lemon juice
- 1 1⁄2 cups fresh lime juice
- 3⁄4 cup superfine sugar
- 3⁄4 cup grenadine
- 1 ripe pineapple, pared, cored, and cut into 1-inch cubes
- 1 1⁄2 cups rum (golden or dark)
- The night before serving, mix the orange, pineapple, lemon and lime juices with the sugar and grenadine to dissolve the sugar.
- Place half of the chopped pineapple cubes in a 6-cup round ring mold or fluted tube cake pan.
- Pour in about 5 cups of the punch.
- Freeze until the punch is solid, at least overnight.
- Separately cover the remaining punch and pineapple cubes and refrigerate.
- When ready to serve, stir together the remaining punch, pineapple cubes and the rum.
- Pour into a punch bowl.
- Dip the outside of the ring mold in a large bowl of warm water until the frozen punch ring loosens from the mold, about 10 seconds.
- Unmold the ice ring into the punch and serve immediately.