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375 ml sugar
375 ml water
1 litre orange juice
1 litre grapefruit juice
200 ml lemon juice
1.4 litre pineapple juice

Boil sugar and water for 5 minutes. Cool, then add juices. Chill thoroughly. Serve in punch bowl with an ice ring made by freezing water in ring mold. Ginger ale or 7 up can be used in place of water. Makes 30 - 32 servings.


125 ml unsweetened pineapple juice
60 ml cream of coconut (canned)
30 ml heavy cream
250 ml crushed ice
pineapple slices or sticks
Fresh mint sprigs

Mix together pineapple juice, cream of coconut, cream and some of the crushed ice until smooth. Add remaining crushed ice. Pour over more crushed ice in two 10 oz. highball glasses or serve the drink in coconut halves. Garnish with pineapple and mint. Serve with straws. Makes 2 servings.


2 oz. cranberry juice
2 oz. apple juice
1 oz. simple syrup
soda water

Pour first four ingredients over crushed ice in a working mixer. Pour into a soda glass, top with soda water. Garnish with a slice of lime & a straw.


2 1/2 cups pineapple juice - unsweetened
1 cup strawberries - sliced
1 cup banana - sliced OR mango - diced OR papaya - diced

1. Peel and dice the fruit
2. Have the pineapple juice well-chilled
3. Combine all ingredients in a blender. Puree until thick and very smooth. Serve in a glass garnished with whole strawberries.


3/4 cup cranberry juice
1/2 cup orange juice
1 tbsp honey (optional)
2 tsp lemon juice
3 ice cubes

Combine all ingredients in a blender. Blend until all ice is well crushed. Garnish and serve at once.


1 can frozen orange juice
1 cup milk (any kind)
1 cup water
2 tbsp Granulated sugar
2 tsp vanilla
12 ice cubes

Place orange juice concentrate, milk and water in blender and mix. Add sugar, vanilla and ice cubes and blend well. Serve with orange slices to garnish. Makes 40 oz.


3 bottles (750 ml each) gingerale
2 1/2 large cans (355 ml each) pink lemonade
2 oranges, sliced
1 lime, sliced
1 small bottle maraschino cherries, 125 ml drained
24 ice cubes
Mix into punch bowl. Makes about 12 cups.