MATOS

Pink Pineapple Raspberry Party Punch
Ingredients:
1 bottle Sprite Lemon-Lime Soda, 2 liters, chilled
4 cups Minute Maid Pink Lemonade, chilled
1 can Dole 100% Pineapple Juice, 46 ounces, chilled
3 cups fresh pineapple chunks
1½ cups fresh raspberries
1 cup pineapple rings, drained and cut into smaller pieces
1½ cups nata de coco or coconut jelly cubes, drained
1 cup maraschino cherries, drained
½ cup pastel popping boba or fruit-flavored pearls, optional
4–5 cups nugget ice or regular ice cubes
Extra pineapple wedges and raspberries, for garnish
Large glass punch bowl
Large mixing spoon
Punch ladle
10–12 serving glasses
How to Make It:
1️⃣ Chill everything
Refrigerate the Sprite, pink lemonade, pineapple juice, fruit, and punch bowl until very cold.
2️⃣ Prepare the pineapple
Cut the fresh pineapple into small bite-size chunks. Reserve a few wedges for garnishing the finished drinks.
3️⃣ Prepare the remaining fruit
Drain the pineapple rings, coconut jelly, and maraschino cherries. Gently rinse and dry the raspberries.
4️⃣ Add the fruit
Place the pineapple chunks, pineapple rings, raspberries, and cherries into the punch bowl.
5️⃣ Add the coconut jelly
Scatter the drained nata de coco evenly through the fruit.
6️⃣ Add the ice
Fill the bowl with nugget ice or regular ice cubes.
7️⃣ Pour in the juices
Add the chilled Minute Maid Pink Lemonade and Dole pineapple juice over the fruit and ice.
8️⃣ Add the Sprite
Slowly pour in the chilled Sprite just before serving to keep the punch bubbly.
9️⃣ Add the colorful pearls
Scatter the pastel popping boba or fruit-flavored pearls over the punch, then stir gently once or twice.
🔟 Serve immediately
Ladle the punch into glasses, making sure each serving gets pineapple, raspberries, cherries, coconut jelly, pearls, and ice.
⏱️ Time:
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10–12

Sticky Garlic Beef Skewers
Ingredients
1½ pounds sirloin or rib-eye steak
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger
½ teaspoon black pepper
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 tablespoon water
Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes.
Cut the steak into 1½-inch cubes.
Mix the soy sauce, brown sugar, honey, Worcestershire sauce, sesame oil, garlic, ginger, black pepper, and vegetable oil.
Reserve about ¼ cup of the marinade for glazing.
Add the steak to the remaining marinade.
Cover and refrigerate for at least 1 hour.
Thread the beef cubes onto the skewers.
Preheat a grill or grill pan over high heat.
Cook the skewers for 2 to 3 minutes on each side, depending on the desired doneness.
Pour the reserved marinade into a small saucepan.
Combine the cornstarch and water, then stir it into the marinade.
Simmer for 1 to 2 minutes, until glossy and thickened.
Brush the sauce over the hot skewers.
Rest the beef for 5 minutes before serving.