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Rum and ginger punch recipe

Rum and ginger punch recipe

56 ratings

Get the party started with a Jamaican-inspired bowl of punch. Rum and ginger come together as an iconic, zingy combo, perfectly contrasted with fresh citrus fruit and cucumber. Ladle it up into cups and raise a toast. See method

  • Serves 6
  • Takes 15 mins plus chilling
  • 129 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 5 limes, 2 quartered, 2 juiced, 1 thinly sliced
  • 2 tsp light brown or demerara sugar
  • 30g pack fresh mint
  • 200ml Summer Cup
  • 75ml spiced gold rum
  • 1 lemon, thinly sliced
  • ¼ cucumber, thinly sliced
  • 800ml no-added-sugar ginger beer
  • ice cubes
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    12g 14%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 12.8g Protein 0.4g Fibre 0.1g


  1. Put the quartered limes, sugar and half the mint in a jug. Muddle with the end of a rolling pin until the limes are squashed and the mint bruised. Pour over the Summer Cup and rum, then chill for 1 hr, or overnight.

  2. When ready to serve, discard the mint sprigs and lime quarters, then transfer the punch to a large jug or bowl. Add the lime juice, sliced lime, lemon and cucumber, and mix until the sugar is dissolved. Slowly add the ginger ale, followed by plenty of ice. Garnish with mint sprigs to serve.

Get ahead: This punch is best made on the day to keep the fizz, but the rum base and garnishes can be prepared up to a day in advance and kept in the fridge.

Cook's tip: For a non-alcoholic version, mix equal parts lime and elderflower cordial, then serve 2 tbsp each in individual glasses. Pile in the citrus fruit, cucumber and mint leaf garnish, then top up with ginger beer and ice.

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