Lime and lemongrass rum punch

Name: Lime and lemongrass rum punch
Yield: Serves 6
Ingredients: 75g golden caster sugar; 2 lemongrass stalks, roughly chopped, plus extra stalks to decorate; Juice of 3 limes, plus 1 lime, thinly sliced; 150ml golden rum; Soda water, to serve

Published: 31 May 07
Updated: 18 Mar 24

Test kitchen approved

A taste of the Caribbean with a difference in this lime and lemongrass rum punch recipe – simple to make, perfect for lazy summer afternoons.

Lime is also a key ingredient in this classic margarita.

Serves 6
Ready in 10 min, plus cooling and chilling

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Ingredients

75g golden caster sugar
2 lemongrass stalks, roughly chopped, plus extra stalks to decorate
Juice of 3 limes, plus 1 lime, thinly sliced
150ml golden rum
Soda water, to serve

Method

Put the sugar, lemongrass and 200ml cold water in a small pan and heat gently, stirring until the sugar dissolves. Cool then strain into a large jug. Stir in the lime juice and rum, and top up with soda. Chill until ready to serve.
Decorate with extra lemongrass stalks. Fill 6 glasses with ice and slices of lime. Pour over the rum punch and enjoy.

Recipe from June 2007 Issue

delicious. tips

Once made, the lemongrass and rum base will keep chilled in sealable bottles for up to 2 days. Shake before drinking.

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