Rum Punch

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By: Andrew Chase

Guyanese friends introduced me to this fabulous rum punch with its Trinidadian trick of adding a bit of bitters. Since fresh passion fruit is so expensive here, use a passion fruit juice blend with a high proportion of passion fruit. Before mixing the punch, keep the rum in the freezer and the juices and fruit chilled in the refrigerator, so you won't need too much ice. This is a traditional sweet punch; for a less-sweet version, reduce the sugar to 3/4 cup/175 mL or less, if you like.

Ingredients

1 cup (250 mL) granulated sugar

3 cups (750 mL) cubed peeled ripe mango

1-1/2 cups (300 mL) lime juice

4 cups (1 L) passion fruit juice

1 bottle (750 mL) amber rum

1 tsp (5 mL) angostura bitters

Ice

Preparation

In small saucepan, bring sugar and 1 cup/250 mL water to boil, stirring to dissolve sugar, until in syrup; let cool, then refrigerate until chilled.

In blender (in batches, if necessary), purée together mango, syrup and lime juice; through fine sieve, strain into punch bowl. Whisk in passion fruit juice, rum and bitters. (Make-ahead: In airtight container, refrigerate for up to 3 days.)

Add ice and serve.

Makes about 11 cups/2.75 L, 20 to 24 servings.

Serving(s)

Nutritional Information
Per each of 24 servings: about
Calories	142
Protein	Trace
Fat (total)	Trace
Carbohydrate	19 g
Sodium	4 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin A	18 % RDI
Vitamin C	28 % RDI
Folate	2 % RDI

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Source

Homemakers Magazine: Summer 2008

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