Recipe information
Yield
Makes 8 Servings
Ingredients
2
/3 cup water
2
/3 cup sugar
3
cups fresh raspberries, divided
2
cups fresh orange juice
2
cups pineapple juice
1
cup dark rum
1
cup light rum
1
orange, peeled, diced
1
cup diced peeled fresh pineapple
1
/2 teaspoon vanilla extract
Ice cubes
Need to make a substitution?
Preparation
Step 1
Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
Step 2
Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.