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Ghoulada Punch


  • 1 (46-ounces) pineapple juice chilled
  • 2 cream of coconut (12 ounces each)
  • 8 Cups ice 
  • 8 Cups Fresca or other citrus-flavored soda, chilled


  1. Working in batches in a blender, puree pineapple juice, cream of coconut, and ice.
  2. Pour into a punch bowl.
  3. Add Fresca and stir to combine.
  4. Serve chilled.




White Cranberry-Pineapple Punch


  • 7 Cups store-bought white cranberry juice 
  • 4 Cups store-bought pineapple juice 
  • 1/2 Cup freshly squeezed lemon juice 
  • 1/2 Cup freshly squeezed lime juice 
  • 4 Cups ginger ale 
  • 1/4 mango peeled, seeded, and thinly sliced into half moons, for garnish
  • 1/4 papaya peeled, seeded, and thinly sliced into half moons, for garnish
  • Ice cubes for serving


  1. In a large serving pitcher, stir together juices and ginger ale
  2. Garnish by floating mango and papaya slices on surface.
  3. Serve poured over ice.




Pomegranate Punch


  • 5 pomegranates 
  • 3/4 Cup sugar 
  • 1 fresh mint trimmed and rinsed
  • 1/4 Cup freshly squeezed lemon juice 


  1. Cut pomegranates in half, and extract juice from seeds with a juicer or reamer.
  2. Strain through a fine sieve into a large bowl, discarding pulp.
  3. You should have about 3 1/3 cups juice.
  4. In a small saucepan, bring 2 cups water and sugar to a boil.
  5. Reduce to a simmer, and stir until sugar dissolves.
  6. Add pomegranate juice, mint, and lemon juice.
  7. Cover; let steep 30 minutes.
  8. Remove and discard mint; let cool completely.
  9. Transfer to an airtight container; chill until ready to serve, up to 2 days.


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