Rum Punch Granita Food

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.

RUM PUNCH FOR ONE (BARBADOS)

Steps:

• Place ice cubes in tall glass. Add lime juice and sugar syrup and stir.
• Add rum and water (or passionfruit juice), and stir.
• Add bitters and nutmeg on top, and serve immediately.

POMEGRANATE RUM PUNCH FOR A CROWD

Steps:

• Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.
• Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

RUM PUNCH

Steps:

• Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses.
• Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency.

RETRO RUM GINGER POMEGRANATE PUNCH

Steps:

• Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

PUERTO RICAN RUM PUNCH

Steps:

• In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved.
• Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour.
• Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.

RUM-PUNCH GRANITA

Steps:

• Combine first 6 ingredients in medium bowl. Mix in bitters, if desired. Pour mixture into 15x10x1-inch baking sheet. Freeze until icy at edges of sheet, about 25 minutes. Whisk to distribute frozen portions evenly. Freeze again until mixture is icy at edges of sheet and overall texture is slushy (for beverage), about 25 minutes longer. Then freeze until mixture is solid (for granita), about 45 minutes. Use fork to scrape granita into icy flakes. Cover and freeze at least 1 hour and up to 2 days. Scoop granita into goblets. Garnish with fruit and mint and serve.