Rum Punch
- Low sodium
- Low fat
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.
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