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.

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