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Paprika Punch

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  Sugar 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Red bell pepper 1 , coarsely chopped
  Fresh lemon juice 1 Cup (16 tbs)
  White rum 1 1⁄4 Cup (20 tbs)
  Ice 1⁄4 Cup (4 tbs) (adjust quantity as needed)

1. In a saucepan, combine the sugar and 1/2 cup of water and simmer over low heat just until the sugar is dissolved. Let cool.
2. Puree the pepper in a blender until smooth. Strain the puree through a fine sieve set over a small bowl.
3. In a pitcher, combine the lemon juice with the sugar syrup, 3 tablespoons of the bell pepper juice and the remaining 1/2 cup of water. Stir in the rum and serve in tall glasses over ice.

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