Eosinophilic Esophagitis Friendly Classic Rum Punch

Total time30 min

Prep time10 min

Cook time5 min

Eosinophilic Esophagitis Friendly Classic Rum Punch

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 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
See all

For the punch

½ cup fresh lime juice (from about 4 limes)
1 cup dark rum
1 cup fresh orange juice
½ cup pineapple juice
2 dashes angostura bitters
¼ tsp freshly grated nutmeg
2 cups ice cubes

For serving

lime wheels, 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 3 minutes. Remove from the heat and let the syrup cool to room temperature, about 15 minutes.
2
Juice the limes and oranges through a fine-mesh strainer into a large pitcher, discarding any seeds or pulp.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!