Rum Punch Granita Recipes

RUM PUNCH

Steps:

• Add light rum, dark rum, pineapple, orange and lime juices, and grenadine into a shaker with ice, and shake until well-chilled.
• Strain into a Hurricane glass over fresh ice.
• Garnish with a maraschino or brandied cherry.

JAMAICAN RUM PUNCH

Steps:

• Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.

RUM-PUNCH GRANITA

Steps:

• Combine first 6 ingredients in medium bowl. Mix in bitters, if desired. Pour mixture into 15x10x1-inch baking sheet. Freeze until icy at edges of sheet, about 25 minutes. Whisk to distribute frozen portions evenly. Freeze again until mixture is icy at edges of sheet and overall texture is slushy (for beverage), about 25 minutes longer. Then freeze until mixture is solid (for granita), about 45 minutes. Use fork to scrape granita into icy flakes. Cover and freeze at least 1 hour and up to 2 days. Scoop granita into goblets. Garnish with fruit and mint and serve.

RUM PUNCH

Steps:

• Make a brown sugar simple syrup: Add the brown sugar and 1 1/2 cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 1/2 cups.)
• While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 3/4 cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
• Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
• Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.

CARIBBEAN RUM PUNCH

Steps:

• In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.

POMEGRANATE GRANITA

Steps:

• Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

PINEAPPLE RUM GRANITA

Steps:

• Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cook 1 minute or until sugar dissolves, stirring frequently.
• Remove from heat; stir in rum. Cool completely. Pour into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.
• Remove mixture from freezer; scrape entire mixture with a fork until fluffy.