This is Paul’s version of Grenadian rum punch. The base is made entirely with freshly squeezed juices. Paul learned to make this recipe at a friend’s restaurant in St. George’s, Grenada, in 2021. He was 13 years old.
At the time, Paul was interested in the process: the fruit, the blending, the straining, the sugar, and the bright red colour. He also liked the independence of riding the bus from Woburn into town.
Paul is now 18 years old. He wrote to me about the rum punch video we made when he was 13. It seems he has a renewed interest in the finished rum punch.
Video of Paul, Age 13
Here is Paul, at age 13, describing how to make rum punch.
Recipe for Paul’s Grenadian Rum Punch
This rum punch recipe begins with a fresh-fruit punch base. The fruit is blended, strained, sweetened, coloured, and frozen. The rum is added later, drink by drink.
This recipe makes about 9 cups of finished rum punch.
Ingredients
Fruit punch base
- 1 medium papaya
- 10 oranges
- 5 lemons or limes
- 2 to 3 mangoes, or about 2 cups frozen mango chunks
- Water, as needed for blending
- ½ cup sugar, plus more to taste
- Red food colouring, optional
To serve
- 1¾ to 1⅞ cups rum
- About 7¼ cups fruit punch base
- Ice, optional
Method
Cut up the papaya and put it in a blender with just enough water to help it blend. Start with about ½ cup of water and add more only if needed. Blend until mostly smooth.
Strain the blended papaya into a large pot. Use a sieve. Press the fruit through with a spoon if it gets stuck.
Juice the oranges and strain the juice into the papaya mixture.
Juice the lemons or limes and strain the juice into the same mixture. Lime would be traditional, but lemons work if that is what you have.
In a separate pot, blend the mangoes with a little water until smooth. Strain the mango into the fruit punch mixture.
The mixture should be juice, not a smoothie. If it is too thick, add a little water. You want about 7¼ cups of strained fruit punch base.
Add ½ cup of sugar and stir well. Taste the punch base. If it is still too sharp, add more sugar in ¼-cup amounts. Depending on the fruit, you may need up to 1 cup total, but start low.
Add a little red food colouring if you want the Grenadian rum punch look. Paul was surprised by this step, but he was told that people expect rum punch to be red.
Chill the fruit punch base, or freeze it in jugs.
Fruit Punch Mix to Rum Ratio
When ready to serve, mix:
- 1 part rum
- 4 parts fruit punch base
For the full batch, use about 1¾ to 1⅞ cups rum and 7¼ cups fruit punch base.
Serve as is, or over ice.
Paul returns to our boat in Phuket, Thailand, in about a week.