This recipe is reminiscent of our time in Puerto Rico years ago, where we watched major surf, which was too large for beginners like us.
Rincon Rum Punch Pops
Serves 25 (in medium-size popsicle molds)
½ cup simple syrup
2 cups pineapple juice
1 cup lime juice
2 cups orange juice
2 cups white rum
2 cups water
1 small jar maraschino cherries (optional)
Combine all ingredients in a large container with a spout. (I prefer my blender pitcher because it has a large capacity and pours well.)
Working with one popsicle mold at a time, open the top of the popsicle mold, place a small funnel in the top, and slowly pour ingredients in until liquid is 1 inch away from the top.
Repeat with all molds and freeze overnight.
To make this look like the cheap Caribbean version of rum punch, add a maraschino cherry to the pitcher. This won’t make the drink taste better, but it will transport you to aqua waters and cool beach drinks!
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