Recipe courtesy of EatingWell.com

Citrus-Rum Punch

My father had a special churn that whipped heavy cream and liquor into a froth for syllabub. Needless to say, the syllabub was very, very rich. These days, I like to begin the festivities with a fruity punch.
  • Level: Easy
  • Total: 8 hr 35 min
  • Prep: 15 min
  • Cook: 8 hr 20 min
  • Yield: 10 servings
  • Nutrition Info
Save Recipe

Ingredients

2 lemons

2 oranges

1 1/2 cups dark rum

1 1/2 cups sugar

1 1/2 cups water

3 tablespoons green tea leaves or 9 green tea bags

1 bottle chilled Champagne or sparkling wine

1 1-quart bottle chilled seltzer water

Directions

  1. Thinly slice both lemons and one orange. Combine the sliced fruit with rum in a bowl. Cover and let macerate at least 8 hours or overnight.
  2. Combine sugar and water in a small saucepan; bring to a boil. Remove from the heat and stir in tea; let steep for 20 to 30 minutes. Strain into the rum mixture. Cover and chill.
  3. Just before serving, slice the remaining orange. Strain the rum mixture into a large punch bowl. Add Champagne or sparkling wine and seltzer. Float the orange slices in the punch.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Rum Punch

Rum Cakes

Sneaky' Citrus Punch

Rum Swizzle