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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
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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


  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.
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