The family recipes of Deborah and Simon Jessey

Catalanotto Punch


  • 1 large can of Dole pineapple juice
  • 1 large can of Dole crushed pineapple
  • 1 large jar of Maraschino cherries
  • 1 can of Coco Lopez cream of coconut
  • 2 liters of 7-Up


Blend the cherries and the coconut cream in a blender, pulsing a little to break up any coconut lumps and cherry pieces. Mix with the rest of the ingredients in a freezer-safe punch bowl, and put it in the freezer with a cover. To serve, take it out of the freezer a few hours before it is needed so that it turns slushy.

Recipe courtesy of Anita Catalanotto.