Berry Rum Punch Recipe
- 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
- 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.
- 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.
