Tea and rum punch

AWW
Cooking time
Less than 15 minutes
Cuisine
Modern Australian
Serves
8
Type
Easy
4 stars - based on 4 reviews
Photography by Anson Smart. Styling by David Morgan
Photography by Anson Smart. Styling by David Morgan

Ingredients

  • 1 black teabag
  • 1 cup (250ml) boiling water
  • 1 cup (250ml) white or dark rum
  • 1 cup (250ml) pineapple juice, chilled
  • 1 cup (250ml) lime juice cordial, chilled
  • 1.5 litres (6 cups) ginger beer, chilled
  • ½ cup loosely packed fresh small
  • mint leaves
  • 1 medium lemon, halved, sliced thinly
  • 1 medium lime, halved, sliced thinly
  • ice cubes, to serve

Preparation method

Place teabag in a heatproof jug, cover with the boiling water; stand for 5 minutes. Squeeze teabag over water, discard teabag.

Combine the tea, rum, juice and cordial in a large serving jug; cover, refrigerate until required.

Just before serving, add the ginger beer, mint, lemon and lime slices. Place ice cubes in serving glasses, top with punch.
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