hot jamaican punch

Preparation time 10 minutes

Cooking temperature high and low

Cooking time 3–4 hours

Serves 6

juice of 3 limes

300 ml (½ pint) dark rum

300 ml (½ pint) ginger wine

600 ml (1 pint) cold water

75 g (3 oz)caster sugar

To decorate

1 lime, thinly sliced

2 slices of pineapple, cored but skin left on and cut into pieces

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Strain the lime juice into the slow cooker pot and discard the pips. Add the rum, ginger wine, water and sugar, cover and cook on high for 1 hour.

Reduce the heat to low and cook for 2–3 hours until the punch is piping hot or until you are ready to serve. Stir well, then ladle into heatproof glasses and add a slice of lime and 2 pieces of pineapple to each glass.

For rum toddy, put the grated rind of 1 lemon and 1 orange and the juice of 3 lemons and 3 oranges into the slow cooker. Add 125 g (4 oz) set honey and the sugar. Increase the water to 750 ml (1¼ pints) and reduce the rum to 150 ml (¼ pint). Cook and serve as above.

 

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