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Caribbean Rum Punch
This recipe is kosher for Passover.
Caribbean Rum Punch Eileen Goltz | Pareve
30 minutes 15 minutes
10 minutes
5 minutes
12 to 16 servings

  • Recipe submitted by Richard Nusbam, Rock Island, IL.
  • You can leave out the rum for a non-alcoholic punch if you wish.
  • 6 oz. sugar
  • 6 fl. oz. boiling water
  • Juice of 4 limes and 4 lemons
  • 1½ cup pureed mango
  • ⅔ cup strawberry puree (optional)
  • 8 to 10 oz. white rum
  • 1 liter (1¾ pints) tropical fruit juice
  • 1 liter (1¾ pints) lemonade or sparkling mineral water
  • Plenty of ice
  • Quartered lime and orange slices to decorate

  1. Stir the sugar and boiling water together until the sugar has dissolved. Let it cool.
  2. Mix the sugar syrup with the lime juice, lemon juice, mango, strawberry puree (if using), and rum (if using) and stir together until well mixed.
    This can be set aside and chilled until just before you are ready to serve.
  3. Stir in the fruit juice and lemonade.
  4. Serve over ice cubes, decorated with lime and orange slices.

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