Baptist Church Party Punch (Print Version)
# Ingredients:
→ Beverage Base
01 -
1300 ml pineapple juice
02 -
170 ml frozen lemonade concentrate
03 -
340 ml frozen orange juice concentrate
→ Additions
04 -
950 ml pineapple sherbet
05 -
950 ml chilled ginger ale
# Instructions:
01 -
Place the pineapple juice in the freezer 24 hours before serving to partially freeze.
02 -
Two hours before serving, remove pineapple juice from the freezer to thaw slightly. Reconstitute lemonade and orange juice concentrates with water per package directions, and refrigerate until needed.
03 -
At serving time, rough chop the partially frozen pineapple juice and pineapple sherbet in a punch bowl. Pour reconstituted lemonade and orange juice over the mixture, then add ginger ale. Mix gently, leaving small frozen pieces throughout.
# Notes:
01 -
To retain carbonation, avoid mixing ginger ale too far in advance.
02 -
Leftovers may be refrigerated for up to 3 days or frozen for one month; thaw overnight and stir well before serving.
03 -
For larger gatherings, the punch can be extended with additional orange juice and ginger ale.