INGREDIENTS
2 cups fresh strawberries, sliced
2 cups fresh pineapple, cut into small pieces
1 lb. powdered sugar
2 cups dark rum
2 cups fresh-squeezed lemon juice
2 cups fresh-squeezed orange juice
½ cup fresh-squeezed lime juice
½ cup pomegranate syrup (found in Asian markets)
2 750-ml bottles brandy or cognac
1 2-liter bottle ginger ale
PREPARATION
• Mix the fruit, sugar and rum together in a large container. Crush the fruit slightly with a muddler or the back of a large spoon. Cover and let sit for at least 4 hours.
• Just before serving, add the lemon, orange and lime juice, pomegranate syrup and brandy. Stir and pour into a punch bowl.
• As guests arrive, add the ginger ale and serve.
This article appears in Apr 1-30, 2010.