The key to a great holiday punch recipe is keeping the flavor interesting enough, without being too sweet. This Caribbean-inspired punch fits the bill. There’s sweet pineapple juice, tart lime juice, and three kinds of alcohol. Dark rum plays off the simple syrup, Campari adds a bitter touch for balance, and Prosecco supplies a fun fizz. If you want to make the bowl of punch look festive, try making an ice ring in your Bundt pan. Freeze the pan half-way full with ice and loosen by dipping in warm water. Place in your punch bowl before filling so that the punch doesn’t overflow or splash out!
1 cup granulated sugar
1 46-oz. can pineapple juice, chilled
2 cups (16 oz.) dark rum
1½ cups (12 oz.) Campari
1¼ cups fresh lime juice (from 8 to 10 limes)
¼ teaspoon kosher salt
1 750-ml bottle Prosecco, chilled
Large ice cubes
Orange and lime slices, for garnish
Sat fat 0g
How to Make It
Stir together sugar and 1 cup water in a medium saucepan over medium-high. Cook, stirring occasionally, until sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.
Stir together pineapple juice, rum, Campari, lime juice, salt, and chilled simple syrup in a large bowl. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.
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