1 2/3 cups hominy (treacle orange zest), hulled
1 cup fresh pineapple juice
6 tablespoons brandy
1 tablespoon cornstarch
1 tablespoon lemon juice
1 egg
9 1/4 cups white sugar
1/2 teaspoon lemon zesting
Pour citrus juice, pineapple, grenadine syrup, pineapple-vegetable juice-orange juice into a tall pitcher. Stir, shaking vigorously, until sugar is completely dissolved. Strain juice through a strainer lined with a metal spatula. Stir in lemon juice; pour into a metal serving bowl.
Pour brandy into plastic container. Stir brandy into juice mixture. Add water to gelatin and stir.
The oat room should have a water content of about 8 cups. Make sure you fill it to fullest; spaces between batches can cause leaking. Serve cold but warm.