Recipes for Tea from Razzle Dazzle Recipes
Rum Punch Recipe

 

Rum Punch
About 40 punch cups

7 cups freshly-steeped tea
1-1/2 cups sugar (or equivalent alternate sweetener)
3 cups lemon juice
1 bottle (fifth) Jamaica (dark) rum
1 bottle (fifth) light rum
1 bottle (fifth) Cognac
1/2 cup peach brandy
large block of ice

Mix tea and sugar or alternate sweetener until dissolved. Add rest of ingredients except ice, stirring well. Let mixture stand, at room temperature, for two to three hours, stirring occasionally. To serve, place the ice into a punch bowl and pour the punch mixture in, stirring gently until chilled.

Back   tea recipes    Home

Razzle Dazzle Recipes
Copyright ©Copyright ©2002 - 2012
All Rights Reserved
No portion of this site
can be reproduced without permission