Rock Punch Recipe from Troubadour Tavern at Disneyland Park

This non-alcoholic mocktail serves 4-6 people. The Disneyland Resort recipes shared here have been reduced from the bulk that Disney’s culinary team creates. For this reason, the flavor profile may be slightly altered.

  • 1 cup fresh pineapple, cut into 1/2-inch pieces
  • 4 cups of fresh unsweetened black tea
  • 1/3 cup mango syrup
  • 1/2 cup orange juice
  • 3/4 teaspoon tamarind paste
  • orange slices
  • dried mango slices
  • dried pineapple
    1. Put the pineapple in a blender or food processor. until a smooth mixture.
    2. Combine mashed pineapple, unsweetened tea, mango syrup, orange juice, and tamarind paste in a large pitcher.
    3. Stir until the tamarind paste is completely dissolved.
    4. Fill 4-6 tall glasses halfway with ice. Add punch and garnish with orange slices, dried mango, and dried pineapple.

Cook’s Note: If mango syrup is not available, you can make your own using water, sugar, and mango. Bring ½ cup water, ½ cup sugar, and ½ cup frozen mango pieces to a boil in a saucepan. Cover, reduce heat to low and leave for 20 minutes. Cool completely and drain the mango pieces. Refrigerate for up to a week.

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