Rum and Ginger Beer Punch
"This recipe came from Australian Good Taste magazine. I haven't actually tried it yet, but it sounds very refreshing - perfect for summer and long, lazy afternoons with friends and family!"
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 300 ml white rum
- 200 ml fresh lime juice
- 125 ml lime cordial
- 1⁄2 cup fresh mint leaves, loosely packed
- 1 1⁄4 liters ginger beer, chilled
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- ice cube, to serve
directions
- Combine the rum, lime juice, cordial and mint in a large serving jug.
- Add the ginger beer and lemon and lime slices; stir to combine.
- Add the ice.
- Pour into glasses to serve.
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RECIPE SUBMITTED BY
Welcome to my 'about me' page. I live on the Gold Coast in Australia with my husband, two dogs and our bird. Since we bought our house over two years ago I have developed a taste for cooking and love this website! I spend countless hours on here saving and printing recipes I plan to try out when I find the time (and get a new kitchen!).
Apart from cooking, I enjoy spending time with my husband and two dogs. We have a staffy and a staffy crossed with Alaskan Malamut. I love taking them out for a walk and a run on the beach. They have so much energy and can spend hours chasing after a ball and swimming. But both also love nothing more than cuddling up next to us and getting a scratch behind the ears or on the belly.
My favourite cookbook is my maternal grandma's cookbook that she recently gave me. Her younger brother made the book for her when he was young and it has been sticky-taped and stuck together so many times in the last 60 or more years. But I love going through it and reading all the recipes she has written and stuck in there. I love making her recipe for date slice. She used to make it every Saturday and my brother and I used to try and help her and clean out the bowl when she'd finished.
My other favourite recipe to cook is my late paternal grandmother's recipe for apple shortcake. I've been making it since I was about 12 years old and I know the recipe off by heart. I've finally started to master rolling out the pastry so it comes out thin and crispy.
