8 tsp black tea leaves
3 cups. boiling water
2/3 cup fresh orange juice
2/3 cup sweetened pineapple juice
1/3 cup freshly squeezed lemon juice
1 quart chilled ginger ale
1/4 tsp mint flavoring
Place tea leaves in a heated container, Pour boiling water over leaves; cover and steep for 5 minutes. Pour off tea immediately. Combine hot tea with other ingredients and mix well. Pour over cracked ice in tall glasses. Makes 8 servings of Pineapple Tea Fizz.
1 cup water
1 cup sugar
1 1/3 cups lemon juice
2 1/2 cups pineapple juice
2 quarts black tea (3 tsp tea leaves for 2 quarts boiling water)
8 ounces maraschino cherries and syrup
Boil sugar and water together 5 minutes. Combine with remaining ingredients and serve hot. Or pour over crushed ice and serve cold. Makes about 18 servings of Hawaiian Tea.
6 ounces frozen pineapple juice concentrate
1/2 pint vanilla ice cream
12 ounces cold water
12 ounces ginger ale
Empty can of frozen concentrate and ice cream into small mixer bowl and beat at a medium speed until well blended. Using the frozen juice can as a measure, add water and ginger ale and beat at slow to medium speed until well blended and frothy. Serve immediately. Makes 4 to 6 servings of Fruit Velvet.
2 tbsp crushed pineapple
1 tbsp sugar
1 cup chilled carbonated water
1 scoop pineapple ice cream
Place all ingredients in a tall chilled beverage glass. Stir and serve. Makes one serving of Pineapple Soda.
8 ounces crushed pineapple
1/4 cup chopped maraschino cherries
1/2 cup mashed bananas
1 quart vanilla ice cream
1 quart chilled orange drink
Chill six 12 ounce tall beverage glasses. Line the glasses up on a serving tray along with long handled iced tea spoons and sipping straws. In each glass place 2 tablespoons undrained pineapple, 2 teaspoons cherries and 1 heaping tablespoon banana pulp. Scoop out 6 balls of ice cream and put one ball into each glass. Stir with long handled spoon to blend slightly with the fruits. Fill glasses 3/4 full with the orange drink. Scoop out another 6 balls of ice cream and plop one into each soda. Makes 6 servings of Hawaiian Soda.
1/3 cup chilled pineapple juice
4 scoops vanilla ice cream
1/2 cup sugar
4 cups milk
In a mixing bowl combine pineapple juice, ice cream, tea and sugar. Beat until thoroughly blended. Gradually add milk. Pour into glasses and garnish with pineapple wedges, if desired. Makes 4 servings of Pineapple Pick-me-up drink.
2 scoops vanilla ice cream
2 tbsp Plantation Paradise Frozen Daiquiri Mix
In a glass put ice cream and Daiquiri Mix. Fill with milk. Mix in blender, mixer, or stir with spoon. Makes one Plantation Paradise Milk Shake.
1 cup milk
2 ripe bananas (small, sliced)
1/3 cup frozen pineapple juice concentrate, thawed
1 pint vanilla ice cream, softened
In blender combine milk, bananas and pineapple juice concentrate. Cover; blond until smooth. Add ice cream. Cover and blend again. 3 servings of Pineapple Banana Shake.
1 cup milk
1/2 cup crushed pineapple, undrained
1 tsp sugar
1 tbsp lemon juice
Combine all ingredients in blender. Mix at high speed for 1 minute. Mixture should be smooth and foamy. Pour into serving glasses. For a thicker drink add a small scoop of vanilla ice cream during mixing. Makes 1 large serving of Pineapple Milk Shake.
40 ounces pineapple juice
6 ounces concentrated lemon juice
18 ounces water
20 unhulled strawberries
1 pint pineapple sherbet
1 pint ginger ale
12 mint leaves
Pour pineapple juice into a large. container, add the lemon juice and water; mix. Fill a 1 quart ring mold with some of the juice, freeze to a mush, insert strawberries and return to freezer. To serve, place chilled juice in punch bowl, loosen frozen ring and float on juice. In center of ring, spoon the sherbet, pour the ginger ale around it and sprinkle on mint leaves.