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Pomegranate Demerara Rum Punch Is the Ultimate Party Cocktail
Toni Tipton Martin shares a recipe from her new book for fruity, refreshing pomegranate demerara rum punch. It's made with citrus juices and Jamaican rum.
👥 10 Servings⏱️ Prep & Cook: 2h 15m👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
For the pomegranate demerara punch: In a punch bowl, combine the rums and fruit juices. Stir in the water and mix well. Cover and refrigerate at least ⏱️ 2 hours, until thoroughly chilled.
2
When ready to serve, add the block of ice to the punch bowl and stir 1 to ⏱️ 2 minutes to slightly dilute the punch. Ladle the punch into punch cups or rocks glasses. Carefully spoon 1/2 teaspoon of the grenadine over the back of a bar spoon and drip onto the top of each serving. Garnish with orange slices or a pineapple wedge and a pineapple leaf.
large block of ice1Orange slices
3
For the pomegranate grenadine: Place the sugar and pomegranate juice in a small saucepan over medium heat, and cook, stirring occasionally, until the sugar dissolves. Do not let boil. Add the orange twist and pomegranate molasses. Let cool completely, then strain through a fine-mesh sieve into a pint glass jar. Cover with a tight-fitting lid and refrigerate up to 1 month. Shake gently before using.
orange twist1
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