Black Currant Rum Punch
This recipe makes 16 servings
|Per serving: about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 16
Use black currant–flavoured black tea bags (such as Twinings) instead of herbal tea for an intense, not-too-sweet black currant flavour.
- 6 6black currant tea bagblack currant tea bags
- 1/3 cup 1/3cupgranulated sugar
- 2 cups 2cupswhite rum
- 4 oz 4ozcrème de cassis
- 2 tsp 2tsplime juice
- 1 1bottle (750 mL) soda water
- 1 1ice ring
- Lime slices
In large heatproof measure or bowl, steep tea and sugar in 7 cups (1.75 L) boiling water for 10 minutes, stirring occasionally to dissolve sugar. Squeeze and discard bags. Refrigerate until chilled, about 1 hour.
Stir rum, crème de cassis and lime juice into tea.
Just before serving, stir in soda water; add ice ring. Float lime slices on top.
Additional information : Make an Ice ring: Fill a container, such as a Bundt pan or halved clean milk container, with cold water. Freeze until solid, about 8 hours.
To add berries or citrus, add cold water to container to come 1 inch (2.5 cm) from bottom; freeze until solid, about 1 hour. Add berries or citrus slices and enough cold water just to cover; freeze until solid, about 30 minutes. Fill with cold water and freeze until solid, about 8 hours.
Just before serving, place in warm water bath for about 30 seconds to release from sides. Float on punch.
Source : Canadian Livng Holiday Cookbook: Fall 2009