Ipanema PunchCookbook cover image courtesy of Random House
All of the flavors of the tropics make an appearance in this sensational, lemon-hued punch-banana, rum, pineapple, and orange. Serve this at a BBQ featuring great pork ribs.
Recipe information
Yield
Makes 12
Ingredients
1/2 cup Cointreau
2 cups light rum
3 ounces crème de banane
1 cup pink grapefruit juice
2 cups fresh orange juice
1/2 cup fresh lime juice
1 cup pineapple juice
36 frozen whole strawberries or raspberries
3 to 4 cups ginger ale
Preparation
Step 1
In a large bowl, combine the Cointreau, rum, crème de banane, grapefruit juice, orange juice, lime juice, and pineapple juice. Cover and chill for at least 1 hour or overnight.
Step 2
Pour the mixture into a punch bowl or large pitcher. Add the frozen berries (as "ice cubes").
Step 3
Top with ginger ale and stir gently to blend. Garnish each glass.
Nutrition Per Serving
Per serving: 230.0 calories
15.0 calories from fat
1.5g total fat
0.0g saturated fat
0.0mg cholesterol
10.0mg sodium
31.0g total carbs
3.0g dietary fiber
13.0g sugars
3.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
The Backyard Bartender by Nicole Aloni. Copyright © 2007 by Nicole Aloni. Published by Crown Publishing Group. All Rights Reserved..
Nicole Aloni is the author of Cooking for Company and Secrets from a Caterers Kitchen. After receiving her culinary training in France, she began a catering career that spanned twenty years of glamorous events. Aloni catered the Academy Awards four times, prepared a state luncheon for Queen Elizabeth II, and produced galas in honor of American presidents, foreign dignitaries, and Julia Child. Aloni makes frequent television and radio appearances and is a contributor to Bon Appétit and Better Homes and Gardens, among other magazines. She teaches cooking and entertaining across the country. Aloni lives in Seattle, Washington.
