Punch bowls remind me of happy times. The gorgeous etched vessels are a symbol of celebration. They have a grown-up and mature feel, and reveal that one understands life and the art of entertaining. When I feel like having “church” or gathering friends, I pull out the bowl. My first bowl was a Bodum College Bowl Set. Famed food writer and historian Jessica B. Harris gifted me her mother’s mid-century centerpiece—I cherish it.

　　

Ingredients

Pours 16

　　One 2-pound whole pineapple

　　¼ teaspoon coarse salt

　　½ teaspoon ground ginger

　　1 teaspoon brown sugar

　　8 cups boiling water

　　2 cups hibiscus leaves

　　1¾ cups granulated sugar

　　1 cup fresh lime juice (about 3 limes)

　　1½ cups white rum (optional)

　　4½ cups ginger beer, or 36 ounces

　　3 scoops lime sorbet (optional)

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Cut the top and bottom of pineapple. Next, sit the fruit upright and cut down the sides. Flip the pineapple on its side cut in half.

　　

Step 3

Cut into ½-inch round slices. Sprinkle pineapple slices with salt, ginger, and brown sugar. Place slices on parchment paper or Silpat (nonstick baking mat) on baking sheet or jelly roll pan. Roast for 25 minutes.

　　

Step 4

Transfer pineapple slices to Vitamix or food processor, pulse until liquid is loose and foamy. The fragrance will be bright. Set aside.

　　

Step 5

Place water in a large stockpot, over medium-high heat. After coming to a boiling, drop in hibiscus leaves. Cover and let brew for 10 minutes.

　　

Step 6

Stir in sugar and turn off heat. Let completely cool.

　　

Step 7

Add lime juice, 2 cups of the roasted pineapple juice, rum, and ginger beer. Stir well. Transfer to punch bowl.

　　

Step 8

Place scoops of lime sorbet in punch bowl, if desired. The mixture will slightly foam. The sorbet will make the punch a tad sweeter.

　　Excerpted from The Up South Cookbook Copyright 2015 by Nicole A. Taylor. Published by The Countryman Press. All rights reserved.Buy the full book from Amazon.