This bright and refreshing pineapple cucumber rum punch is perfect for Sunday brunch, Mother’s Day, Easter, or just quenching a thirst!
1 large Pineapple (appx 6 cups)
1 medium Cucumber (if English cucumber you can leave peel on, if not peel first)
6 stalks Celery (trimmed and cleaned)
2 cups water
2 cups white rum
1/2 cup limeade
Lime Sparkling Water
Pineapple and cucumber slices for garnish
Make garnished sparkling water ice cubes
In an ice cube mold, add a slice of pineapple and cucumber and fill with sparkling water.
Freeze until ready to serve.
Make the Pineapple Cucumber Rum Punch
In a blender, combine pineapple, cucumber, and celery.
Add water and blend until fully broken down.
Let sit in fridge for 10 minutes to settle.
Skim foam from top and add to pitcher or store in fridge up to 3 days.
This makes approximately 4.5 cups of juice.
When ready to serve Pineapple Cucumber Rum Punch
To the juice, add limeade and rum.
If it is too strong, dilute out with sparkling water to your liking.
Serve with garnish ice cubes.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
- Category: Drinks, Cocktails, Punch
- Method: Easy
- Cuisine: American
Keywords: pineapple, cucumber, rum, punch, brunch, Mother's Day, Easter, large batch punch, juice