Pina 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:

• In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
• Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

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:

• Combine all ingredients into a shaker with ice and shake. Strain into glass over ice and serve.

Steps:

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