Pineapple-Rum-Tea Punch

Southern Living
Pineapple-Rum-Tea PunchRecipe
Photo: Becky Luigart Stayner; Styling: Heather Chadduck
Pineapple has long been a symbol of hospitality, so welcome party guests with this springy Pineapple-Rum-Tea Punch.
Makes about 7 1/2 cups


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4 cups cubed fresh pineapple
1/2 cup sugar
1/2 cup fresh lime juice
2 cups water
4 regular-size green tea bags (such as Tazo All Natural Zen Green Tea)
1 (20-oz.) bottle lemon-lime soft drink, chilled
1 cup light rum
2 cups pineapple sherbet


Hands-on: 15 Minutes
Total: 4 Hours, 30 Minutes
Process pineapple, sugar, and lime juice in a blender or food processor 30 seconds or until smooth, stopping to scrape down sides as needed. Pour through a fine wire-mesh strainer into a large pitcher, pressing to release juices. Discard solids. Bring water to a boil in a medium saucepan over medium-high heat. Remove from heat, and add tea bags. Cover and steep 7 minutes. Discard tea bags. Stir tea into pineapple mixture; cover and chill 4 to 6 hours. Gently stir chilled lemon-lime soft drink and rum into pineapple mixture just before serving. Place pineapple sherbet in a punch bowl or individual glasses. Pour pineapple mixture over sherbet. Serve immediately.

Created date

February 2013