This simple citrus punch comes together with any variety of citrus, as long as it’s fresh.
OXO friend and cookbook author Julia Turshen loves her Citrus Juicer for its convenient measurement markings and ability to catch seeds. Here she uses a juicer to make a refreshing citrus punch.
This simple punch gets its beautiful color from hibiscus tea and tons of flavor from the big pour of freshly-squeezed citrus juice. You can use any and all types of citrus and it’s a great to way to use up whatever random lemons and limes might be kicking around in your kitchen. Fresh grapefruit and orange also lend some sweetness, so feel free to mix it all up. The 2-in-1 Citrus Juicer is the perfect tool for this job since it extracts all the juice from different fruits –large and some small– plus it collects the full amount you need for the punch.
Citrus Rum Punch
2 tablespoons granulated sugar
2 hibiscus tea bags
1 cup boiling water
Plenty of ice
1 1/2 cups freshly-squeezed citrus juice (a mix of lemon, lime, orange, and grapefruit is great)
3/4 cup of your favorite rum (light, dark, spiced— whatever you love)
Place the sugar, hibiscus tea bags, and boiling water in a small bowl or glass and stir well until sugar dissolves (I like to do this directly in an OXO measuring cup). Let the mixture sit until it cools to room temperature. Remove and discard the tea bags.
Fill a large pitcher with ice, add the cooled tea mixture, citrus juice, and rum and stir to combine. Serve immediately.