It is funny how we get set into a habit and don’t even realize it. Sydney and I have one such habit and that is beverage recipes. Or I guess a better way to state it is a lack of making beverage recipes. We bake and cook like crazy, but seldom do we make beverage recipes. I am not sure how we got into this habit. Maybe it is the consumer beverage industry has us convinced that we need to purchase these when we are out. Or maybe we are afraid we can’t replicate them at home. Well, whatever the reason is, Sydney and I have decided to start including some beverage recipes in our foodie collections. Why not start with a Caribbean Rum Punch?!
This drink was so much fun to make! We weren’t sure how much fun we would have making a beverage recipe, but we ended up really enjoying it. We will most definitely be making more of them as we move forward.
Pulp or No Pulp?
This Caribbean Rum Punch recipe calls for fresh peaches and raspberries. You will be using a food processor or blender to make these into a puree. You will need a sieve or colander to keep some of the pulp from going into the drink mixture. Some will still get through though. If you want your drink pulp free, use some cheese cloth placed in your sieve or colander. This will keep all the pulp from going into the drink mixture.
We made this recipe using Malibu Caribbean Rum with Coconut Liqueur but if you do not want the liqueur in your drink you can most definitely leave it out.
Caribbean Rum Punch
- 4 medium peaches fresh, pitted and diced into large chunks
- 1 cup raspberries fresh
- 1 1/4 cups water
- 1 cup white sugar
- 1/2 cup water
- 7 cups cold water
- 1 1/4 cups fresh lemon juice approximately 4 lemons
- Malibu Caribbean Rum with Coconut Liqueur to taste
- ice cubes
- additional raspberries and peach slices for garnish
- Add raspberries, diced peaches and 1 1/4 cups of water to a blender/food processor. Blend until pureed.
- Place a sieve over a large mixing bowl and pour the puree into the sieve. For no pulp, place a piece of cheesecloth in the sieve. Use a spoon to push the puree around. This allows the liquid to fall through the sieve.
- Discard the cheesecloth, seeds, and skin from the sieve. Set the mixing bowl with liquid aside.
- Using a medium saucepan, add the sugar and 1/2 cup water. Cook over medium heat until the sugar dissolves into the water. Stir frequently. Once the sugar has dissolved, boil for about 3-5 minutes or until the liquid has become syrupy. Set the saucepan aside and allow the liquid to cool slightly.
- Add 7 cups of cold water, the fresh squeezed lemon juice and ice cubes to a large pitcher. Stir to combine. Next pour in the cooled syrup and the raspberry/peach liquid. Stir to combine.
- Cover the pitcher with plastic wrap and set in the refrigerator until ready to serve. To serve start with a small or large splash of the liqueur in each glass and then add the raspberry/peach mixture. Top with raspberries and peach slices as garnish.
The combination of the liqueur, raspberries, and peaches give this drink such a delicious and tropical flavor. This is the perfect evening drink to enjoy out on the deck.
Make It Pretty
If you are having guests, pick up some cute paper straws that match your plates and napkins. It is such a fun added touch that your guests will enjoy. Also, a sprinkle of coconut on the very top of the drink would be really pretty and add a little extra pop of flavor.
We hope you enjoyed this beverage recipe. As I am writing this, Sydney and I have some other drink recipes in the works for you. We have some coffee and summer beverages we are working on, just to give you a little teaser of what is to come!
Have a great day and enjoy this beautiful summer weather that we are having!