Shark Fin Punch

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 12 servings
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12 pieces blue taffy

12 pieces pineapple  

12 maraschino cherries with stems 

3 cups sugar 

23 ounces unsweetened pineapple juice (half of a 46-ounce can) 

2 to 3 cups white rum 

2 cups pina colada mix 

Four .22-ounce packages unsweetened blue raspberry lemonade soft drink mix  

One 2-liter bottle lemon-lime soda 

Canned whipped cream, for topping 


Special equipment:
a large beverage dispenser; 12 small jars
  1. Roll out a piece of the blue taffy on parchment with a small rolling pin to about 1/4 inch thickness. (If the candy is too firm to roll, microwave it for 5 seconds and try again.) Cut out a fin shape using kitchen shears. Insert a toothpick into the flat edge of the fin to create an edible shark fin cocktail pick. Repeat with the remaining taffy. Thread a piece of pineapple followed by a maraschino cherry on additional toothpicks.
  2. Combine the sugar, pineapple juice, rum, pina colada mix and blue raspberry lemonade soft drink mix in a large beverage dispenser. Mix well to combine. Pour in the lemon-lime soda. 
  3. Fill 12 small jars with ice cubes and pour in the punch. Top with a swirl of whipped cream and garnish with a candy shark fin pick in the center and a fruit pick on the side.
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