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

Active 10 mins
Total 20 mins
Serves 6 to 8 servings

Ingredients

For the Stone Fruit Syrup:

  • 8 ounces (240ml) water

  • 1/2 cup (100g) sugar

  • 1/4 vanilla bean, split

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

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

For the Punch:

  • 10 ounces (300ml) Stone Fruit Syrup

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

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

  • 6 1/2 ounces (200ml) 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)
175Calories
0gFat
14gCarbs
0gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories175
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 2mg0%
Total Carbohydrate 14g5%
Dietary Fiber 0g2%
Total Sugars 12g
Protein 0g
Vitamin C 10mg50%
Calcium 5mg0%
Iron 0mg1%
Potassium 95mg2%
*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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