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

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 29, 2018
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Vicky Wasik

This porch-appropriate summer sipper is rich and mellow but not too sweet, thanks to a balance of fresh and dried stone fruit, aged rum, and lemon. Adapted from a recipe created by Tommy Quimby for San Francisco's Rich Table, it captures the flavor of ripe peaches and apricots in a simple blended syrup. A little white tea adds volume and delicate floral flavor. Quimby recommends experimenting and riffing on the theme, so try it with bourbon instead of rum, or sub in nectarines, plums, or even melons: "Don't overthink it—use what you have on hand, dried or fresh."

Recipe Details

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

Prep 15 mins
Cook 5 mins
Active 10 mins
Total 20 mins
Serves 6 to 8 servings
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Ingredients

For the Stone Fruit Syrup:

  • 8 ounces (240 ml) water

  • 1/2 cup (100 g) sugar

  • 1/4 vanilla bean, split

  • 1/4 cup dried apricots (6 pieces; about 50 g), diced

  • 1/4 cup diced fresh peach or nectarine (about 1/2 nectarine or peach; 50 g)

For the Punch:

  • 10 ounces (300 ml) Stone Fruit Syrup

  • 15 ounces (450 ml) aged rum (such as Flor de Caña 7 Year)

  • 12 ounces (360 ml) brewed white tea, cooled

  • 6 1/2 ounces (200 ml) fresh lemon juice, from 6 to 8 medium lemons

  • Mint sprigs, for garnish

Directions

  1. For the Stone Fruit Syrup: Add water, sugar, and vanilla bean to a small saucepan and bring to a simmer, stirring to dissolve sugar. Add dried apricots and simmer for 5 minutes, then remove from heat. Let stand for 5 minutes, then remove vanilla bean and pour syrup and fruit into a blender. Add fresh peach or nectarine and blend until smooth. Strain through a fine-mesh strainer, if desired, for a more polished appearance. Syrup can be used immediately or refrigerated for up to 1 week.

  2. For the Punch: Add Stone Fruit Syrup, rum, tea, and lemon to a pitcher. Serve immediately or refrigerate up to 6 hours. To serve, pour punch into ice-filled glasses, each garnished with a mint sprig.

Special Equipment

Blender, fine-mesh strainer (optional)

This Recipe Appears In

Nutrition Facts (per serving)
194 Calories
0g Fat
19g Carbs
0g Protein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 194
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 2%
Total Sugars 17g
Protein 0g
Vitamin C 10mg 50%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 121mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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