Ghoulada Punch

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

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

Directions:

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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