Jamaican Rum Punch

Recipe Serves 6

Jamaican Rum Punch


1 tablespoon pomegranate molasses

50g Mrs Bridges Four Berry Preserve

150ml white rum

150ml dark rum

50ml orange liqueur such as cointreau or triple sec

5 limes, 4 juiced and one cut into thin slices to serve

400ml pineapple juice

400ml orange juice

500ml sparkling water

Follow The Recipe

To serve:

Ice cubes

Mint sprigs

Orange slices


Pineapple wedges


Put the pomegranate molasses, Mrs Bridges Four Berry Preserve and the white rum into a cocktail shaker with a couple of ice cubes and shake well so the preserve is completely mixed with the other ingredients.

Put a handful of ice cubes into the serving jug and strain the mixture from the cocktail shaker into the jug. Add the dark rum, orange liqueur, lime juice, pineapple juice and orange juice and mix well. Add in the orange and lime slices, a few raspberries and mint sprigs. Finally top up with sparkling water and give it a final stir.

Decorate the edge of each glass with a wedge of pineapple. Add a couple of ice cubes, a sprig of mint and some orange or lime wedges and raspberries to each glass before pouring the punch. Serve immediately.

Cook’s tip: This punch can be prepared a few hours in advance and kept in the fridge but don’t add the ice or the sparkling water until you are ready to serve.