Carribean Fruit Punch

Adam & I went on our honeymoon two years ago to St. John at the Caneel Bay Resort. It was so amazing! It was the perfect carribean location...no shoes, no shirt, no problems, as Kenny Chesney would say (he does have a home there!). Cool ocean breeze, crystal clear blue water, food of royalty, and not a care in the world. Everywhere on the resort they served this amazing fruit punch (well, they served rum punch and since we don't drink, we got the fruit punch version-haha!). It was so delicious, we couldn't get enough of it! So, on our last day we finally asked what was in it. Our server said, orange juice, pineapple juice, and grenadine. That's it! So as soon as we got home, I set out to recreate it. It's super easy. All our friends always say, what's in this, it's so good! Everytime we make it, it takes me right back on the beach at Caneel Bay...oh how I long to go back there someday soon!

Caneel Bay Fruit Punch

1-64 oz. carton of pineapple orange juice to half a container (6 oz.) of Rose's Grenadine.

I would suggest that you add a little grenadine at a time and mix according to your taste.

Double or Triple for more people (2 cartons to an entire container grenadine).

I doubled it recently and had enough for about 12 people.

I am also submitting this recipe to Joelen's Culinary Adventures blogging event-Carribean Adventures. Hopefully I'll win something.