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Sparkling Pineapple Punch

A frozen pineapple-and-guava ring gives this punch a dramatic presentation.

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  • Servings: 10

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  • 1 cup guava nectar
  • One 3-pound ripe pineapple—peeled, cored and cut into 1-inch chunks
  • 1/4 cup honey
  • 2 quarts cold unsweetened pineapple juice (see Note)
  • Two 750-ml bottles cold brut sparkling wine
  • 3/4 cup Calvados or Cognac


  1. Pour the guava nectar into an 8-inch metal ring mold or kugelhopf mold; the nectar should cover the bottom of the mold. Freeze until firm, about 25 minutes. Put the pineapple chunks and honey in a blender and puree until smooth. Pour the pineapple puree over the frozen guava nectar, cover and freeze until solid, at least 2 hours.
  2. In a large punch bowl, combine the pineapple juice, sparkling wine and Calvados. Warm the bottom of the mold under hot water to thoroughly loosen the pineapple ice. Invert the ring onto a sheet pan, then carefully lower it into the punch, guava side up. Ladle the punch into glasses and serve.

Make Ahead

The pineapple-guava ring can be frozen for up to 3 days.


To make fresh pineapple juice, peel and core a pineapple, cut it into small chunks and puree in a blender. Work the puree through a fine-mesh strainer. Let the juice stand for about 30 minutes. Skim off any foam and use the clear juice. One pineapple yields about 2 cups of juice.

Contributed By Published December 1997

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