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Rum Punch
© William Abranowicz

Rum Punch


Dinner at the Le Coze house in Mustique means not only good food but also this thick and intensely fruity rum punch.

  1. 3 cups water
  2. 1 pint passion fruit sorbet, melted
  3. One 12-ounce can frozen orange juice concentrate, thawed
  4. One 12-ounce can frozen pineapple juice concentrate, thawed
  5. 1 1/4 cups white rum
  6. 3/4 cup golden rum
  7. 1/4 cup plus 2 tablespoons grenadine
  8. 3 tablespoons fresh lime juice
  9. 1/2 teaspoon freshly grated nutmeg
  10. Ice
  1. In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.
Make Ahead The punch can be refrigerated for up to 4 hours.
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