Sunny Stone Fruit Rum Punch

This refreshing rum punch combines the rich flavors of ripe peaches and apricots with aged rum, white tea, and a hint of lemon for a mellow and balanced sip. Perfect for a porch-side summer gathering, the drink captures the essence of stone fruits in a delightful blend that's not overly sweet.

Sunny Stone Fruit Rum Punch

A refreshing and mellow rum punch with the flavors of ripe peaches and apricots, balanced with aged rum, white tea, and a hint of lemon.

4.83 from 48 votes
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Ingredients

  • 1 cup water
  • 2 tbsp sugar
  • 1/8 vanilla bean, split
  • 1 tbsp dried apricots, diced
  • 2 tbsp diced fresh peach or nectarine
  • 2 oz aged rum
  • 1.50 oz brewed white tea, cooled
  • 1.50 oz fresh lemon juice
  • Mint sprig, for garnish
  • Ice

Instructions

  1. In a small saucepan, combine water, sugar, and vanilla bean. Bring to a simmer, stirring to dissolve the sugar.
  2. Add dried apricots and simmer for 5 minutes, then remove from heat. Let stand for 5 minutes, then remove vanilla bean.
  3. Pour the syrup and fruit into a blender, add fresh peach or nectarine, and blend until smooth.
  4. Strain the mixture through a fine-mesh strainer, if desired, for a smoother appearance. The syrup can be used immediately or refrigerated for up to 1 week.
  5. In a pitcher, combine the Stone Fruit Syrup, rum, cooled white tea, and fresh lemon juice. Serve immediately over ice, garnished with a mint sprig.