Tested till perfect Black Currant Rum Punch

Black Currant Rum Punch

Use black currant–flavoured black tea bags (such as Twinings) instead of herbal tea for an intense, not-too-sweet black currant flavour.

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 16


  • 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
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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.

Nutritional Information Per serving: about

cal 102 pro 0g total fat 0g sat. fat 0g
carb 7g fibre 0g chol 0mg sodium 12mg
potassium 11mg

% RDI:

iron 1
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