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Jane's rum punch


Before I even get started on this post, I feel I should say a massive apology that my blog hasn't been updated in such a long time. In addition, I'd like to say that I really do appreciate it when my friends tell me they read my blog; I'll try and keep more up-to-date with it from now on!

 Right. Tonight is the penultimate night my friends and I will be together for quite a few weeks as we're all off on placements around the country. This called for a pretty special cocktail to start our Friday night off. Luckily, my best friend Aimee's mum knew of just the thing. 

 For Jane's Caribbean Rum Punch (which gives 3 pints/16 glasses) you will need:

 175g granulated sugar
175ml boiling water
4 limes, juiced
4 lemons, juiced 
400g tinned mango, blitzed (or if you can find 400ml mango pulp even better!)
300ml white rum
1 litre tropical fruit juice
1 litre lemonade
Ice cubes and/or frozen fruit to decorate

Start off by stirring the 175g of granulated sugar with 175ml of boiling water until the sugar dissolves and forms a sugary syrup. 

Blitz the tinned mango. 

Pour the tinned mango, sugar syrup and the juice of 4 lemons and 4 limes into your punch bowl.


Pour 300ml of white rum into the punch bowl and give everything a little mix. The bowl can then be stored in the fridge until ready to serve...

(*note two bowls of punch...we doubled the recipe. More rum = more dancing)


At this stage you can slice up the already squeezed lemons and limes and pop them in a bag to freeze and use as ice cubes in your rum punch. I can take no claim for this idea, although I do think it is genius. 

Once you're ready to serve your punch pour in 1L of tropical fruit juice, 1L of lemonade, throw in the ice cubes and frozen lemon and lime slices and you're ready to ladle out the best rum punch imaginable to all your eager guests. Needless to say, we had an eventful night out. 

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