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Rum Punch
Ingredients
-
3
cups unsweetened pineapple juice, chilled
-
3
cups orange juice, chilled
-
1
6 ounce can frozen lemonade concentrate, thawed
-
1
11 ounce can mandarin orange sections, drained
-
1
10 ounce jar maraschino cherries, drained and halved
-
6
cups ginger ale, chilled (about 1 1/2 liters)
-
2 1/2
cups light rum
-
Ice cubes
Directions
In a large punch bowl, combine the pineapple juice, orange juice, lemonade concentrate, oranges, and cherries. Stir in ginger ale and rum. Serve over ice. Makes 32 (about 4-ounce) servings.
From the Test Kitchen
- Variation Slushy Rum Punch:In a large freezer container, prepare Rum Punch as directed, except do not add the ginger ale. Cover and freeze overnight or until frozen throughout. To form slush, scrape a large spoon across frozen mixture; spoon into a punch bowl. Slowly pour ginger ale down the side of the punch bowl; stir.
Nutrition Facts
(Rum Punch)
- Servings Per Recipe 32,
- Calories 108,
- Carbohydrate (gm) 17,
- Sodium (mg) 9,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Used this recipe for my daughter's baby shower - it was a huge hit - got many requests for the ingredients! I highly recommend -- I used malbu (coconut) rum - made it very tropical!
9/20/2010 10:01:35 AM Report Abuse