Rum Punch Recipe
This rum punch recipe is made with pineapple juice, rum, and grenadine for a balanced, not-too-sweet flavor. Perfect for a party!
Foto: Well Plated
Ingredients
- 1 ½ cups pineapple juice
- 1 ½ 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 ½ cups dark rum (such as Captain Morgan)
- 1 ½ 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)
Steps
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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