Suns 'N Roses (Rum and Stone Fruit Punch)

seriouseats.com

Tony Bones

subheading: For the Stone Fruit Syrup:

8 ounces (240ml) water

½ cup (100g) sugar

¼ vanilla bean, split

¼ cup dried apricots (6 pieces; about 50g), diced

¼ cup diced fresh peach or nectarine (about ½ nectarine or peach; 50g)

subheading: For the Punch:

10 ounces (300ml) Stone Fruit Syrup

15 ounces (450ml) aged rum (such as Flor de Caña 7 Year)

12 ounces (360ml) brewed white tea, cooled

6 ½ ounces (200ml) fresh lemon juice, from 6 to 8 medium lemons

Mint sprigs, for garnish

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer