Tropical Christmas Punch with Pineapple, Passion Fruit & Rum – Page 2 – Recette
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Tropical Christmas Punch with Pineapple, Passion Fruit & Rum

  1. Let the punch macerate. Cover the bowl and place it in the refrigerator for at least 4 hours. For the best aromatic result, prepare the punch the day before and let it rest for up to 24 hours. During this time, the vanilla and cinnamon slowly infuse the liquid, while the fruit releases its natural sweetness and acidity, creating a well-rounded, harmonious flavor.

Serving

Serve the punch very cold, with plenty of ice cubes added just before serving. Stir gently before ladling to redistribute the fruit and spices. For a festive variation, you can add a splash of sparkling water or Champagne at the last moment to create a “Tropical Royal Punch,” lightening the texture and adding bubbles.

Chef’s Tip

For a non-alcoholic version, replace the rum with guava juice and ginger ale. This keeps the tropical profile while adding a gentle spicy note from the ginger, making the punch suitable for all guests.

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