Tangy Pineapple-Cranberry Punch
- 1 Del MonteⓇ pineapple
- 4 cups unsweetened cranberry juice
- 1 bottle prosecco
- 2 pints lemon sorbet
- Trim and core pineapple. Use a small star-shaped cookie cutter to cut out 8 pineapple stars and reserve them. Cut rest of pineapple into chunks.
- In a blender puree pineapple. Strain juice through a medium mesh sieve into a punchbowl. Add cranberry juice, cover, and chill at least 4 and up to 8 hours.
- When ready to serve, add prosecco to punch. Ladle into cups and top off with a small scoop of lemon sorbet and a pineapple star.
Del Monte Fresh Produce N.A., Inc https://fruits.com/