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Categories:Viewed: 49 - Published at: a year ago
Ingredients
- 8 ounces (240ml) water
- 1/2 cup (100g) sugar
- 1/4 vanilla bean, split
- 1/4 cup dried apricots (6 pieces; about 50g), diced
- 1/4 cup diced fresh peach or nectarine (about 1/2 nectarine or peach; 50g)
- 10 ounces (300ml) Stone Fruit Syrup
- 15 ounces (450ml) aged rum (such as Flor de Cana 7 Year)
- 12 ounces (360ml) brewed white tea, cooled
- 6 1/2 ounces (200ml) fresh lemon juice, from 6 to 8 medium lemons
- Mint sprigs, for garnish
Method
- Add water, sugar, and vanilla bean to a small saucepan and bring to a simmer, stirring to dissolve sugar. Add dried apricots and simmer for 5 minutes, then remove from heat. Let stand for 5 minutes, then remove vanilla bean and pour syrup and fruit into a blender. Add fresh peach or nectarine and blend until smooth. Strain through a fine-mesh strainer, if desired, for a more polished appearance. Syrup can be used immediately or refrigerated for up to 1 week.
- Add Stone Fruit Syrup, rum, tea, and lemon to a pitcher. Serve immediately or refrigerate up to 6 hours. To serve, pour punch into ice-filled glasses, each garnished with a mint sprig.
