Punch Cups Recipe
Ingredients
| 1 1/2 cups undiluted frozen pineapple juice | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| Dry white wine | 1 Cup (16 tbs) | |
| Few dashes Angostura bitters | ||
| 1/2 cup rum or 2 tsp rum extract plus | ||
| Water | 1/2 Cup (16 tbs) | |
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| 8 to 12 orange cups | ||
Directions
Whiz or shake the first six ingredients together in a blender or juice shaker.
Pour into a freezer tray and freeze until mushy.
Beat egg whites and sugar together to form a stiff meringue.
Slowly beat in partially frozen juice mixture and pour into two freezer trays or a 9 X 9-inch bake pan.
Freeze.
The day before serving spoon frozen punch into orange cups and return to freezer.
Serve as a first or last course, garnished with frosted green grapes or honeydew melon balls.
Pour into a freezer tray and freeze until mushy.
Beat egg whites and sugar together to form a stiff meringue.
Slowly beat in partially frozen juice mixture and pour into two freezer trays or a 9 X 9-inch bake pan.
Freeze.
The day before serving spoon frozen punch into orange cups and return to freezer.
Serve as a first or last course, garnished with frosted green grapes or honeydew melon balls.
Chef
