Suns 'n Roses (Rum and Stone Fruit Punch) Recipe

Serious Eats
Serves: 6 Save

Ingredients (12)

  • For the Stone Fruit Syrup:
  • 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)
  • For the Punch:
  • 10 ounces (300ml) Stone Fruit Syrup
  • 15 ounces (450ml) aged rum (such as Flor de Caña 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

Directions

Learn how to make this recipe at Serious Eats

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