Cucumber Pineapple Rum Punch
This bright and refreshing pineapple cucumber rum punch is perfect for Sunday brunch, Mother's Day, Easter, or just quenching a thirst!
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Servings: 8 servings
Equipment
Ingredients
- 1 large Pineapple appx 6 cups
- 1 medium Cucumber if English cucumber you can leave peel on, if not peel first
- 6 stalks Celery trimmed and cleaned
- 2 cups water
- 2 cups white rum
- 1/2 cup limeade
- Lime Sparkling Water
- Pineapple and cucumber slices for garnish
Instructions
Make garnished sparkling water ice cubes
- In an ice cube mold, add a slice of pineapple and cucumber and fill with sparkling water.
- Freeze until ready to serve.
Make the Pineapple Cucumber Rum Punch
- In a blender, combine pineapple, cucumber, and celery.
- Add water and blend until fully broken down.
- Let sit in fridge for 10 minutes to settle.
- Skim foam from top and add to pitcher or store in fridge up to 3 days.
- This makes approximately 4.5 cups of juice.
- When ready to serve Pineapple Cucumber Rum Punch
- To the juice, add limeade and rum.
- If it is too strong, dilute out with sparkling water to your liking.
- Serve with garnish ice cubes.
- Enjoy responsibly!
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Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 137kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 30mg | Fiber: 1g | Sugar: 7g