Monserrat punch

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Caramelise the sugar in a pan until golden brown. 1⁄2 Add l water. Cook until the caramel is liquid again. Halve the passion fruit. Scrape out the flesh with a teaspoon. Mix with caramel in a punch bowl or large carafe.

2. 2

   Let it cool down.

3. 3

   Peel the pineapple, quarter it lengthwise and remove the stalk. Cut quarter crosswise into thin slices. Add to the passion fruit caramel. Wash the orange hot, dab dry and cut crosswise into thin slices.

4. 4

   Put orange slices, juice and rum into the punch bowl or carafe and mix. Serve with crushed ice.