Saturday, June 7, 2008

Pirates' Punch

Here's Queen Allison Pirates' Punch from our last meeting.

It is taken from Marshes to Mansions Junior League of Lake Charles 2007 Cookbook.

Serves 30 to 35
****Make Ahead to Freeze*****

2 cups water
1 1/2 cups sugar
2 (12 oz) cans frozen lemonade concentrate, thawed
2 (46 oz) cans pinapple juice
1 cup water
1 (1 1/4 oz) bottle almon extract
2 (2 liter) bottles ginger ale

Combine 2 cups water and sugar in saucepan. Cook until the sugar dissolves, stirring frequently. Remove from heat and let cool.

Combine the sugar mixture, lemonade concentrate, pinapple juice, 1 cup water and almon extract in a bowl and mix well.

Pour into a sealable freezer-safe container or sealable plastic freezer bags and freeze until firm.

To serve: Let stand at room temperature for 1 to 2 hours. Remove to a large bowl. Add the ginger ale and sir until slushy.

AND it mixes well with spiced rum or amaretto!