Citrus-Rum Punch Recipe
- 2 lemons
- 2 oranges
- 1 1/2 cups dark rum
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3 tablespoons green tea leaves
- 1 (750 milliliter) bottle chilled Champagne or sparkling wine
- 1 quart chilled seltzer water
- Thinly slice both lemons and one orange. Combine the sliced fruit with rum in a bowl. Cover and let macerate at least 8 hours or overnight.
- Combine sugar and water in a small saucepan; bring to a boil. Remove from the heat and stir in tea; let steep for 20 to 30 minutes. Strain into the rum mixture. Cover and chill.
- Just before serving, slice the remaining orange. Strain the rum mixture into a large punch bowl. Add Champagne or sparkling wine and seltzer. Float the orange slices in the punch.
