|Frozen pineapple juice||1 1⁄2 Cup (24 tbs) (Undiluted)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Angostura bitters||1 Teaspoon (Use A Few Dashes)|
|Rum/2 teaspoon rum extract plus 1/2 cup water||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs) (Used To Mix With 2 Teaspoon Rum Extract)|
|Sugar||1⁄4 Cup (4 tbs)|
Whiz or shake the first six ingredients together in a blender or juice shaker.
Pour into a freezer tray and freeze until mushy.
Beat egg whites and sugar together to form a stiff meringue.
Slowly beat in partially frozen juice mixture and pour into two freezer trays or a 9 X 9-inch bake pan.
The day before serving spoon frozen punch into orange cups and return to freezer.
Serve as a first or last course, garnished with frosted green grapes or honeydew melon balls.