- 11. RUM PUNCH
- Mix undiluted lime, lemon ... Add nectar, grenadine and rum. Chill, covered, in ... and mix. Pour into punch bowl; add sherbet by spoonfuls. 35 servings.
Ingredients: 9 (ice .. nectar .. rum .. sherbet ...)
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- 12. HOT SPICED RUM PUNCH
- Preheat oven to 350 ... fork. Place in a punch bowl or chafing dish. ... over oranges. Stir in rum. Serve warm. Makes 12 (6 ounce) servings.
Ingredients: 5 (cloves .. oranges .. rum .. sticks ...)
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- 13. HOT SPICED RUM PUNCH
- Preheat oven to 350 ... fork. Place in a punch bowl or chafing dish. ... over oranges. Stir in rum. Serve warm. Makes 12 (6 ounce) servings.
Ingredients: 5 (cloves .. oranges .. rum .. sticks ...)
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- 14. SHERBET RUM PUNCH
- In medium bowl combine sherbet and rum; cover and freeze ... completely). Scoop into chilled punch cup. Makes 4 cups.
Ingredients: 2 (rum ...)
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- 15. STRAWBERRY RUM PUNCH
- Soak pineapple and strawberries ... sugar in the dark rum or brandy for several ... ice ring in the punch bowl. This is potent! Serves 25 to 30.
Ingredients: 9 (ale .. brandy .. juice .. pineapple .. rum .. sugar ...)
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- 16. PLANTERS (RUM) PUNCH
- Mix all ingredients thoroughly. ... ice. More sugar or rum may be added to suit your taste.
Ingredients: 5 (juice .. syrup ...)
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- 17. HAWAIIAN RUM PUNCH
- In blender combine 1/2 each pineapple, rum, corn syrup, and ... speed. Repeat for other half.
Ingredients: 5 (cubes .. juice .. rum .. syrup ...)
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- 18. TROPICAL RUM PUNCH
- Mix first 3 ingredients ... jug. Top off with rum and shake well. Keeps nearly forever in the refrigerator (3 to 4 weeks).
Ingredients: 4 (juice .. rum ...)
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- 19. HOT RUM PUNCH
- Make in 30-cup percolator. ... 1/2 to 3 cups rum and stir or flavor to taste.
Ingredients: 9 (cloves .. juice .. rum .. salt .. sticks .. sugar ...)
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- 20. RUM PUNCH
- Mix first 3 ingredients together in an empty gallon milk jug. Add rum. Keep for 3 to 4 weeks in refrigerator.
Ingredients: 4 (juice .. lemonade .. rum ...)
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