Citrus-Rum Punch

Citrus-Rum Punch

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From: EatingWell Magazine, Holiday Issue 1995

Begin the festivities with this rum-spiked fruity punch—green tea adds antioxidants and orange slices make a pretty garnish.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 lemons
  • 2 oranges
  • 1½ cups dark rum
  • 1½ cups sugar
  • 1½ cups water
  • 3 tablespoons green tea leaves, or 9 green tea bags
  • 1 bottle chilled Champagne, or sparkling wine
  • 1 1-quart bottle chilled seltzer water


  • Active

  • Ready In

  1. Thinly slice both lemons and one orange. Combine the sliced fruit with rum in a bowl. Cover and let macerate at least 8 hours or overnight.
  2. Combine sugar and water in a small saucepan; bring to a boil. Remove from the heat and stir in tea; let steep for 20 to 30 minutes. Strain into the rum mixture. Cover and chill.
  3. Just before serving, slice the remaining orange. Strain the rum mixture into a large punch bowl. Add Champagne or sparkling wine and seltzer. Float the orange slices in the punch.
  • Make Ahead Tip: The recipe can be made through Step 2 and stored, covered, in the refrigerator for up to 3 days.

Nutrition information

  • Per serving: 261 calories; 0 g fat(0 g sat); 0 g fiber; 34 g carbohydrates; 0 g protein; 7 mcg folate; 0 mg cholesterol; 32 g sugars; 35 IU vitamin A; 12 mg vitamin C; 3 mg calcium; 0 mg iron; 1 mg sodium; 64 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate

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