Luau Lemonade Recipes

Steps:

• In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight.
• Let the punch start to thaw 2 hours before serving. Serve slushy.

Steps:

• Combine fresh lemon juice, honey, vanilla, and warm water in mixing bowl.
• Use whisk to blend ingredients.
• Pour lemon juice mixture into a large pitcher.
• Add chilled sparkling water or club soda, whisking to combine.
• Set pitcher in freezer for 5 minutes to cool quickly. (do not freeze).
• While lemonade is chilling, choose your flavor or combination of flavors of sorbet. Using a melon baller, scoop out 4 to 5 mini scoops.
• Place mini sorbet balls inside each glass and pour sparkling lemonade on top.

Steps:

• The idea of building a pit to cook is as old as time. What you cook can be as complicated or as easy as you want, and its size can be whatever the labor force allows--a much better usage for bob a job week than ruining the paintwork on your car. Suggestions for food to cook are ears of corn, potatoes, fish fillets wrapped in foil with butter and seasoning, chops or sausages wrapped in foil, clams, mussels, or lobsters. Use your imagination and experiment.
• 1. Drive 4 posts into the ground to delineate a rectangular area about 5 by 8 feet. Dig out to a depth of 18 inches, banking the sand around the edges.
• 2. Line the pit with smooth, dry pebbles or bricks.
• 3. Start a small fire on top of the stones in the middle and gradually add logs until you fill the whole pit.
• 4. Keep the fire stoked for at least an hour, then allow to burn down for another hour to ensure the stones are properly heated.
• 5. Carefully rake the embers from the pit without disturbing the stones.
• 6. As quickly as possible, spread well-rinsed seaweed or non-poisonous green leaves over the stones in a layer about 6 inches deep.
• 7. Lay the prepared food in a single layer on top of the seaweed.
• 8. Spread a 6 inch layer of seaweed over the food. Make sure the food is completely covered.
• 9. Cover with a tarp that extends at least 12 inches beyond the sides of the pit. Weigh down the edges with stones. Let the food cook for at least 3 hours.

Steps:

• In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice.
• Stir well.
• Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir.
• Serve immediately.