| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Beverages | 18 | Servings | |
INGREDIENTS
| 2 | Oranges, peeled | |
| 1 | md | Pineapple, peeled, cored, |
| And cut into chunks or use | ||
| A 20-oz can pineapple chunks | ||
| Drained | ||
| 2 | c | Strawberries, halved |
| 1 1/2 | l | Dry white wine, chilled |
| 3/4 | c | Brandy |
| 1/2 | c | Sugar |
| 1/4 | c | Lemon juice |
| 2 | c | Carbonated water, chilled |
INSTRUCTIONS
Over a bowl, to catch all the juices, pull the oranges apart, into sections. Put the orange sections on the bottom of a baking pan, with the pinapple chunks and strawberry halves. Freeze the fruit on the baking pan. Mix together, the juice from the orange sectioning, the wine (chilled) brandy, sugar, and lemon juice. Stir this mixture until the sugar is completely dissolved. Just before serving the punch, add the frozen fruits and the carbonated water. Serve in 4-oz glasses. Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican Cookbook". Posted to MM-Recipes Digest V4 #160 by "Deborah Kühnen" <[email protected]> on Jun 8, 97
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