Jamaican Punch

8-9 limes, juiced, for 1 cup

2 cups strawberry syrup (see note)

3 cups white or light rum (see note)

3-4 cups water

2-3 pinches ground allspice

Ice, for serving

Strawberries, sliced for garnish

Combine the lime juice and strawberry syrup in a punch bowl or pitcher until well blended. Slowly add the rum, stirring constantly. Add the water 1 cup at a time, tasting as you go. Stop at 3 cups of water if you prefer a stronger punch. Season with the allspice to taste.

Refrigerate until well chilled. Serve in punch cups or rocks glasses filled with ice. Garnish with the strawberry slices.

Serves 12 to 16.

Cook’s notes: To make strawberry syrup, combine 2 cups water, 2 cups sugar and 6-8 sliced and hulled medium strawberries in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly to dissolve the sugar. Reduce the heat to low and cook for 5 minutes, then remove from the heat and cool completely. Strain out and discard the strawberry slices before using. Cover tightly and refrigerate for several weeks or more.

This recipe dates from the 17th century and is beautifully pink. Be sure to use a white or light rum, such as Chairman’s Reserve Silver, Rhum Barbancourt Blanc or Rhum Clement Premiere Canne.

Nutrition values per serving (based on 16): 170 calories, 0 fat, 19 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 0 sodium.

Adapted from “The Punch Bowl” by Dan Searing (Sterling Epicure, 2011)