Tropical Ice

This party punch starts as a frozen fruit base: mashed bananas, crushed pineapple with its juice, orange juice, chopped maraschino cherries, lemon juice, and sugar all blended and frozen solid. When it’s time to serve, the frozen block gets broken into chunks in a punch bowl and topped with ginger ale and white wine that fizz and melt around the fruit ice.

The frozen base does double duty. It’s the flavor AND the ice, so the punch stays cold without getting watered down by regular ice cubes. As the chunks slowly melt, the punch gets fruitier and stronger instead of weaker, which is the opposite of what happens with a typical punch bowl setup.

Making this ahead is the whole point. Blend and freeze the base a day or two before the party, then assembly takes about five minutes: crack the frozen block, dump it in the bowl, pour ginger ale and wine over the top.

Kitchen Tips

• Freeze in a container you can flex or bang. A rigid glass bowl makes it nearly impossible to break the frozen block into chunks. A plastic container or zip-top bags work better.
• Partially thaw for 15-20 minutes before serving. Completely frozen chunks take too long to release flavor. You want them slushy on the edges.
• Add ginger ale and wine gradually. Start with less than you think you need. Guests can always add more, but you can’t un-dilute a punch bowl.
• Use ripe bananas. They mash smoother and are sweeter, so you may be able to cut back on the sugar.

Variations

• Skip the wine for a family-friendly version that’s all fruit and fizz.
• Add rum or vodka alongside the wine for a stronger cocktail punch.
• Use sparkling water instead of ginger ale for less sweetness and more focus on the fruit flavors.