Ambrosia Punch

recipe
Oranges can have varying shades of flesh. Pick two varieties (such as navels and red navels or blood oranges) to perch on the rim of your punch bowl for a contrasting garnish.

Yield:

4 quarts

Recipe from

Oxmoor House

Ingredients

2 1/2 quarts orange juice
2 cups pineapple juice
1 cup cream of coconut
2 small oranges, thinly sliced and halved
3 cups vanilla ice cream
3 cups ginger ale
1/2 cup flaked coconut, toasted (optional)

Preparation

Combine first 3 ingredients in a punch bowl. Cut a slit halfway through each orange slice, and perch slices around rim of punch bowl. Add tiny scoops of ice cream to punch bowl; add ginger ale. If desired, sprinkle some coconut over punch; serve remaining coconut in a small dish.

Note:

Christmas with Southern Living 1997,

Oxmoor House

January 1997
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