Rum Punch

• Recipe by Sylvia Fernandez

Dinner at the Le Coze house means not only good food but also this thick and intensely fruity rum punch.

Ingredients

1. 3 cups water
2. 1 pint passion fruit sorbet, melted
3. One 12-ounce can frozen orange juice concentrate, thawed
4. One 12-ounce can frozen pineapple juice concentrate, thawed
5. 1 1/4 cups white rum
6. 3/4 cup golden rum
7. 1/4 cup plus 2 tablespoons grenadine
8. 3 tablespoons fresh lime juice
9. 1/2 teaspoon freshly grated nutmeg
10. Ice

Directions

1. In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.

Make Ahead

The punch can be refrigerated for up to 4 hours.