Rum Punch

To make this drink well ahead of serving, combine the ingredients and freeze until slushy. For a kids party, omit the rum, and freeze the fruit juice mixture as frozen pops.

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20 users rated this recipe an average rating of 4.0
Makes:
32 servings
Serving Size:
4 ounce
Start to Finish:
20 mins
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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

  1. 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

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)
    Per serving:
  • 108 kcal cal.,
  • 9 mg sodium,
  • 17 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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