Raspberry and Sweet Tea Summer Punch

The British adopted the drink we know as punch or rum punch in the 1600s from their Indian colonies. British sailors later introduced the concoction to the Caribbean islands, where it took off.
Photography By John Benford | July 01, 2015

Ingredients

  • 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)

Instructions

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

Related Stories & Recipes

Ingredients

  • 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)
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