Zutaten für Kill Devil Punch
- Water (enough to cover raspberries in ice)
- 12 fresh raspberries (for ice), additional for garnish
- Dark Rum
- 1 cup pineapple juice
- ¾ cup simple syrup (see instructions)
- Fresh Lime Juice
- 1 bottle (750ml) chilled Champagne or sparkling wine
- Limes
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Zubereitung von Kill Devil Punch
- **Make the Raspberry Ice:** Gently place 12 fresh raspberries in a shallow, freezer-safe plastic container. Pour enough water into the container to completely cover the raspberries, leaving about 1 inch of headspace. Freeze for at least 6 hours, or preferably overnight.
- **Prepare the Punch:** In a large pitcher, combine 2 cups of dark rum, 1 cup of pineapple juice, ¾ cup of simple syrup (recipe below), and the juice of 4 limes. Refrigerate for at least 1 hour to chill thoroughly.
- **Simple Syrup (makes approximately 1 cup):** Combine 1 cup of granulated sugar and 1 cup of water in a small saucepan over medium heat. Stir until the sugar dissolves completely. Let cool completely before using.
- **Assemble the Punch:** Gently stir the chilled rum mixture. Strain it into a large punch bowl to remove any pulp from the limes.
- **Add the Ice:** Carefully add the frozen raspberry ice block to the punch bowl.
- **Champagne Finale:** Pour in 1 bottle (750ml) of well-chilled Champagne or other sparkling wine. Gently stir once to combine.
- **Garnish & Serve:** Garnish the punch bowl with fresh raspberries and lime wheels. Ladle the punch into teacups or small rocks glasses and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
0g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Beverages Fruit American Easy No Cook Holiday Event Vegetarian Cocktails Dietary Christmas New Years Northeastern United States Berries Raspberries Citrus Lime Tropical Fruit Pineapple Brunch Presentation Served Cold Technique
