Eosinophilic Esophagitis Friendly Caribbean Rum Punch

Total time45 min

Prep time10 min

Cook time5 min

Eosinophilic Esophagitis Friendly Caribbean Rum Punch

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Ingredients

6 servings

For the simple syrup

½ cup water
½ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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For the punch

¾ cup fresh lime juice (from about 6 limes)
½ cup simple syrup (from above)
1 ½ cups aged dark rum
2 cups pineapple juice
1 cup orange juice
¼ tsp freshly grated nutmeg
2–3 dashes angostura bitters

For serving

ice, for serving
lime wheels or wedges, for serving (optional)
maraschino cherries, for serving (optional)

Instructions

1
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from the heat and let the syrup cool to room temperature, about 30 minutes.
2
Juice the limes and strain out any seeds. You need 3/4 cup fresh lime juice.

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