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
- 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)
- 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.
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