Author Notes
My grandfather was a healthy man--an eater of "mostly plants" way before it was de moda to do so. Still, my cousins and I could count on one thing every Christmas that broke this rule: a punch made specially for us. Out came my Abuelita's 1970's-style punch bowl, replete with ladle and frosted red cups, which only added to the festivity of the occasion. His punch is fruity and bright, and gets an extra splash of color from a winning ingredient--rainbow sherbet. I promise, this punch will make you very popular with kids of all ages. For an adult version, try adding a hint of rum. —Cristina Sciarra
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Ingredients
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1
can frozen orange juice, from concentrate
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6 cups
pineapple juice
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2 liters
ginger ale
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several scoops rainbow sherbet
Directions
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In a punch bowl, mix orange juice concentrate with pineapple juice. You a looking for the flavors to balance equally.
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Right before serving, stir in ginger ale. Top with rainbow sherbet and serve immediately.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.
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