Name: Rum punch
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 medium (1.25kg) ripe pineapple, flesh chopped, plus extra pineapple wedges and leaves to serve; 240 ml rum; 150 ml sugar syrup (see note) or to taste, depending on sweetness of pineapple; Juice of 2 oranges; Juice of 1 lemon; Angostura bitters, to serve

For added complexity, try a mixture of different rums.

Ingredients

1 medium (1.25kg) ripe pineapple, flesh chopped, plus extra pineapple wedges and leaves to serve

240 ml rum

150 ml sugar syrup (see note) or to taste, depending on sweetness of pineapple

Juice of 2 oranges

Juice of 1 lemon

Angostura bitters, to serve

Method

1.Blend chopped pineapple in a blender until smooth, then strain through a sieve, pressing to extract as much juice as possible. Pour juice into a jug with rum, sugar syrup and juices, and refrigerate to chill (2 hours).

2.To serve, pour punch into tall glasses filled with ice, add a couple of dashes of bitters to taste, and garnish with a pineapple wedge and leaf.

Sugar syrup is made of equal parts caster sugar and water, unless otherwise specified. Bring the mixture to the boil to dissolve the sugar, remove it from the heat and cool it before use.
Notes

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

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