- 2 cups strong black tea
- ½ cup demerara sugar
- 1½ cups fresh raspberries
- ½ cup fresh lemon juice
- 2 cups aged rum or Tall Ships Cedar Island Spiced Rum
- Fresh nutmeg (may be omitted if you are using a spiced rum)
Fill a medium freeze-proof container with water; freeze. Mix the very hot tea with sugar and ¾ cup raspberries, stirring until sugar has dissolved and the raspberries have begun to release their juices and disintegrate. Once no more sugar crystals linger, refrigerate to cool. Once cool, pour the liquid through a fine mesh strainer to remove any raspberry seeds or pulp. Add lemon juice, remaining raspberries, and rum. Stir well and refrigerate.
30 minutes before serving loosen ice from the container and transfer it to a punch bowl. Pour punch over the ice. You may wish to strain the remaining raspberries, or keep them as a colorful garnish. If aged rum is used, top with a generous grating of fresh nutmeg. Cheers!
Adapted from David Wondrich’s Recipe for Rum Punch in Saveur