Amaretto Hawaiian Fizz

2 oz Amaretto
1/3 c. sweet sour mix
1/3 c. pineapple juice
1/3 c. sprite

Mix and serve on the rocks.

Banana Mango Smoothie

4-6 ripe bananas
2 ripe mangoes
1 T. honey
3 ice cubes
1/4 c. apple juice or coconut milk

Blend all ingredients together until smooth. Serve in a tall glass.

Easy Hawaiian Punch

3 lg cans frozen Hawaiian Punch
3 lg cans frozen lemonade
2 lg cans frozen orange juice
1 qt raspberry sherbert
2 qt ginger ale

Follow can directions for each frozen juice, combining all in a large punch bowl. Spoon raspberry sherbert in and whip it up gently. Pour ginger ale slowly around the edge of the punch bowl.

Hawaiian Cooler

1/2 part pineapple juice
1/2 part sprite

Serve over ice, or blended/frozen.

Party Punch

2 pkg. tropical Kool-Aid
2 c. sugar
2 qt. water
1 46-oz. can pineapple juice
1 qt. ginger ale
1 qt. lime sherbet

Combine Kool-Aid, sugar and water in a gallon jar. Add pineapple juice and mix well; refrigerate. Before serving, stir in ginger ale and sherbet.

Nada Colada

2 c. pineapple juice
1/3 c. cream of coconut
1 ½ tsp. rum extract
½ c. crushed ice

Combine ingredients in blender and blend until smooth. Garnish with pineapple slice and add a sugar cane swizzle stick, if desired.

Pineapple Iced Tea

6 tea bags
1/2 c. sugar
4 c. boiling water
Fresh mint
Juice of 3 lemons
5 T. pineapple juice

Place tea bags and sugar in a 2-quart pitcher. Add 4 cups of boiling water. Steep for 15 minutes. Remove tea bags.

Steep fresh mint leaves in tea for at least 3 minutes. Remove mint leaves. Add lemon and pineapple juices. Fill the pitcher with cold water. Serve over ice. Garnish with pineapple and fresh mint leaves.

Rainbow Punch

1 can (46 oz) unsweetened pineapple
1 can (46 oz) orange juice, chilled
1 pint lime sherbet
1 pint orange sherbet
1 pint raspberry sherbet
1 bottle (32 oz) ginger ale, chilled

Combine juices in punch bowl. Add scoops of sherbet. Pour ginger ale over sherbet. Yield: 12 cups.

Spiced Ice Tea

3 c. boiling water
6 tea bags
1/4 tsp. each nutmeg and cinnamon
1/2 c. sugar
2 c. cranberry juice cocktail
1/2 c. orange juice
1/4 c. lemon juice
1-1/2 c. cold water

Pour boiling water over tea and add spices; steep 3 minutes. Remove tea bags; squeeze. Stir in sugar and cool. Add juices and cold water; chill. Makes 6 servings.

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