My next-to-last one:
Recipe - Pineapple Wine Punch (Ananasbowle)
Another simple one (just four ingredients and a little time is all it takes), and the payoff is tremendous - this is seriously delicious punch (and we have a lot of punches here during the year).
I made a half-batch, and in the final photo above, I did a last-minute garnish with fresh mint (because I had some) and maraschino cherries (since they go so well with pineapple)…purely an afterthought that worked out well.
And yes, I’m using a soup tureen and teacups for a punch bowl set! We have real class here in SW Ohio!
As to the taste…very light, very refreshing, not nearly as sweet as you’d expect, considering the fruit, choice of wine ($6US from ALDI!), and the added sugar. The sparkling wine (I used Prosecco, because I generally prefer it to champagne) gives it just the right amount of crispness.
Oh, but this does go down easy - I’m on my third cup, with more to follow, no doubt. MrsT’s reaction after a petite, feminine slug was to give a little shudder of delight and proclaim, “This is the punch I want for our New Year’s Eve!”
Don’t be fooled in thinking this is a one-trick-pony of a punch - it’s tailor-made for hot summer afternoons, sipping genteelly on the veranda (or living room sofa, as I’m doing).
Oh, and this:
MrsT (who’s much more a pineapple expect than I am) says this is sweeter than a regular pineapple and less acidic.
I went out on the ‘net to read a little about pink pineapple, and found this characterization from SouthernLiving.com:
Pink pineapples contain lycopene, the same pigment that makes watermelons pink and strawberries red, and creates a sweet, less acidic taste than standard pineapple, per Fresh Del Monte.
Seems like she nailed that one right down!
