Berry Rum Punch Food

BERRY RUM PUNCH

Steps:

• Blend the mixed fruit, coconut rum, light rum, simple syrup, and lime juice in a large shaker with ice. Shake vigorously and pour over a glass full of ice. Top with a splash of soda water and garnish with strawberry slice.

RUMBERRY PUNCH

Steps:

• Chill the rum, juice and ginger ale until nice and cold. Pour everything into a punch bowl, or divide into jugs, top up with lots of ice and serve.

BERRY RUM PUNCH

Steps:

• Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through a fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
• Mix orange juice, and next 6 ingredients, 1 cup berries and raspberry syrup in a glass bowl. Cover; chill at least hours and up to 1 day. Strain into pitcher. Serve punch over ice.

RUM PUNCH

Steps:

• Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
• Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.

CRANBERRY RUM PUNCH

Steps:

• In a medium-size punchbowl, stir cranberry juice and sugar together until the sugar dissolves. Mix in ginger ale, rum, and lemon and lime slices. Serve over ice.