Skip to main content
Epicurious
Bon Appétit

Fresh Pineapple and Rum Punch

3.8

(2)

Recipe information

  • Yield

    Serves 6

Ingredients

1 very ripe large pineapple, peeled, cored, cut into 2-inch pieces
1 1/2 cups water
1 1/4 cups gold rum
1/4 cup sugar
3 tablespoons fresh lime juice
2 cups 1-inch cubes peeled fresh pineapple
3 cups ice cubes

Preparation

  1. Step 1

    Combine first 5 ingredients in large pitcher; using potato masher, mash several times. Cover; chill overnight.

    Step 2

    Strain mixture through coarse sieve set over large bowl. Transfer pineapple solids to processor; coarsely chop using on/off turns. Strain chopped pineapple through sieve set over same bowl, pressing on solids with spatula to release as much liquid as possible (discard pineapple solids in sieve). Pour strained pineapple punch back into pitcher. (Can be made 6 hours ahead; cover and chill.) Mix 2 cups cubed pineapple into punch, then mix in ice and serve.

TagsCocktailAlcoholBeveragesPitcher DrinkPunchRumPineappleFruitBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.