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Puree strawberries in blender until liquefied (you should have 2 cups pureed strawberries).
Set puree aside and rinse blender pitcher.
Puree the ice cream, bananas, pineapple juice, and cream of coconut in blender.
Add ice and puree until smooth and ..
Chill the ginger-ale bottles.
Place the mint leaves in a bowl, keeping aside a few for decoration.
Add the lemon squash and 10 to 12 glasses of water and chill.
Just before serving, add the chilled ginger-ale.
Garnish with the balance mint leaves and ..
Pour boiling water over tea leaves and steep 3 to 5 minutes.
Strain and add 4 mint sprigs, allow to cool.
Remove mint.
While cooling, simmer sugar and water together to form syrup.
Combine tea and syrup, chill thoroughly.
Add lemon juice.
Pour over ice cubes ..
Allow peach slices to thaw slightly.
Pour milk into a blender or food processor.
With the motor running, gradually add the peach slices (keeping top of blender covered to prevent splashing).
Process into a slush.
Blend in aspartame sweetener.
Pour into a ..
Place all ingredients in the order listed in blender.
Mix at top speed only till the pineapple and ice cream are blended.
Pour into small goblets or juice glasses, top with chopped fresh pineapple and serve
Pack the fruit, peeled and sliced where appropriate, into sterlized jars.
In a heavy saucepan combine the sugar, water, and vanilla bean.
Bring to a boil, stirring, and simmer until a candy thermometer registers 230° F.
Let cool to room temperature, add 1 ..
Add boiling water to tea leaves and steep for 5 minutes.
Strain, add sugar, stirring until dissolved.
Cool mixture.
Stir in remaining ingredients and chill.
Serve Tropical Tea in punch bowl with block of ice.
Float washed vanda orchids for true tropical ..
