Plantation Punch

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READY IN: 24hrs 25mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups fresh orange juice
  • 3
    cups canned unsweetened pineapple juice
  • 1 12
  • 1 12
  • 34
    cup superfine sugar
  • 34
    cup grenadine
  • 1
    ripe pineapple, pared, cored, and cut into 1-inch cubes
  • 1 12
    cups rum (golden or dark)
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DIRECTIONS

  • 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.
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