Plantation Punch

1. 1

   The night before serving, mix the orange, pineapple, lemon and lime juices with the sugar and grenadine to dissolve the sugar.

2. 2

   Place half of the chopped pineapple cubes in a 6-cup round ring mold or fluted tube cake pan.

3. 3

   Pour in about 5 cups of the punch.

4. 4

   Freeze until the punch is solid, at least overnight.

5. 5

   Separately cover the remaining punch and pineapple cubes and refrigerate.

6. 6

   When ready to serve, stir together the remaining punch, pineapple cubes and the rum.

7. 7

   Pour into a punch bowl.

8. 8

   Dip the outside of the ring mold in a large bowl of warm water until the frozen punch ring loosens from the mold, about 10 seconds.

9. 9

   Unmold the ice ring into the punch and serve immediately.

No additional tips available.