Winter-Spiced Rum Punch2016-02-22
- Servings : 12
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 2:20 h
This recipe is from the book Punch Bowls and Pitcher Drinks: Recipes for Delicious Big-Batch Cocktails by Clarkson Potter.
Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as it’ flavor intensifies quickly.
- 8 cups white cranberry juice
- 3 cups spiced rum
- ¾ cup fresh lemon juice
- ¾ cup Allspice Simple Syrup (recipe follows)
- 2 Fuyu persimmons, stemmed, each cut into 4 slices
- 1 star anise
- ice cubes
Mix the cranberry juice, rum, lemon Juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste; remove the star anise if the flavor is pronounces, or allow to infuse for 5 more minutes.
Fill 12 small glasses with ice. Pour the punch over the ice and serve.
Allspice Simple Syrup Makes about 1 Cup ¾ Cup sugar ¾ Cup water Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Immediately stir in 1 slightly rounded teaspoon of whole allspice into the boiling syrup; reduce the heat and simmer for 30 seconds. Remove from heat, cover, and cool. Strain the syrup through a fine mesh sieve into a jar. Seal the jar and refrigerate.