Sunday, December 10, 2023

EASY Rum Punch

Easy rum punch made with tropical juices, two types of rum, and a touch of grenadine. Refreshing, not to sweet, and perfect for a crowd!

8 - 10 Servings

Ingredients
  

  • 1 1/2 cups pineapple juice
  • 1 1/2 cups orange juice
  • 1 cup fresh lime juice about 8 limes
  • 1 cup 100% pomegranate juice
  • 4 ounces grenadine syrup plus additional to taste* (I used Rose’s)
  • 1 1/2 cups dark rum such as Captain Morgan
  • 1 1/2 cups light rum
  • Pinch freshly grated nutmeg or ground nutmeg
  • Tiny pinch cloves
  • Orange slices for garnish
  • Pomegranate seeds for garnish
  • Pineapple slices optional for garnish
  • Sparkling water or prosecco optional for serving

Instructions
 

  • In a large pitcher or punch bowl, stir together all of the ingredients except for the garnish: pineapple juice, orange juice, lime juice, pomegranate juice, grenadine, dark rum, light rum, nutmeg, and cloves. Chill for at least 1 hour or up to 6 hours.
  • To serve, fill glasses with ice and ladle into glasses. Garnish with oranges, pineapples, and pomegranate. When serving in a punch bowl, I like to cut the oranges crosswise into thin, circular slices, then float them on top with the pomegranate seeds sprinkled over. If desired, top your punch with a splash of sparkling water or prosecco.

Notes

  • *Typical Jamaican rum punch recipes would call for closer to 12 ounces of grenadine. We found 4 ounces plenty sweet enough given the other juices in this recipe, but if you would like it sweeter, feel free to add more grenadine to taste.
  • TO STORE: Refrigerate leftover punch for up to 2 days. 

No comments:

Post a Comment