Holiday Pina Colada Punch Recipes

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.

Steps:

• 1. Mix first 3 ingredients (pina colada mix, cream of coconut and pineapple) together.
• 2. Add the final 3 ingredients (sherbet, ice cream, and Sprite) just before serving. Mmmmm... My sweet tooth is wishing for some right now!!

Steps:

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

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.

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.

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.

Steps:

• In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum and transfer the punch to a large pitcher.
• Stir in the ice cubes and garnish the punch with the pineapple wedge.
• Garnish each drink with a pineapple wedge.

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.