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What is Caribbean punch made of?

Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch. Ladle the punch into ice filled glasses, or chill the punch in the refrigerator until ready to serve.

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Looking for a delicious, tropical cocktail to sip poolside this summer? Then you need to try this Jamaican rum punch! You'll love the triple rum flavor paired with the fruity juices and grenadine — and so will everyone who tries it. Favorite this recipe, get your pitcher ready, and be prepared to enjoy the best rum punch of your life.

What Is Jamaican Rum Punch?

A rum punch is a cocktail that consists of rum, citrus, and sugar. It's believed to have originated in England, but made its way to the Caribbean where it took on a more tropical flavor.

What's In Jamaican Rum Punch?

Fruit Juice

You'll need orange juice, pineapple juice, and lime juice for this recipe.

Rum

Of course, you'll need rum to make this rum punch. This recipe calls for three different rums: 151 proof, dark rum, and coconut-flavored rum.

Grenadine Syrup

Grenadine adds a hint of sweetness to this punch.

Fruit

Slice oranges, limes, and lemons for a fruity punch bowl garnish.

How to Make Jamaican Rum Punch

It couldn't be easier to make this Jamaican rum punch. Simply combine all the ingredients except for the fruit in a punch bowl. Then carefully float the fruit slices into the punch.

Refrigerate until ready to serve.

Allrecipes Community Tips and Praise

"I made a double batch, and it was a huge hit at my party. I used pretty good rums, which I'm sure helped: Vizcaya Cristal, 7 year Flor de Caña, and Blue Chair Bay coconut rum," says Carina. "So good! Made me feel like I was right back on the beach in Negril. I used regular white rum in place of the 151....but otherwise followed the recipe exactly. Perfect paired with jerk marinated chicken and Caribbean rice & beans. Will definitely be making again," raves brooke138.

Editorial contributions by Bailey Fink

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Why diabetics should not eat rice?

White rice has a high glycemic index, meaning that it can cause spikes in blood sugar. Previous research has linked high glycemic index foods with increased type 2 diabetes risk.

Eating white rice on a regular basis may increase the risk for type 2 diabetes, according to new Harvard School of Public Health (HSPH) research. HSPH researchers from the Department of Nutrition—led by Emily Hu, research assistant, and Qi Sun, research associate—reviewed four earlier studies involving more than 352,000 people from China, Japan, the United States, and Australia who were tracked between four and 22 years. The researchers found that people who ate the most rice—three to four servings a day—were 1.5 times more likely to have diabetes than people who ate the least amount of rice. In addition, for every additional large bowl of white rice a person ate each day, the risk rose 10 percent. The link was stronger for people in Asian countries, who eat an average of three to four servings of white rice per day. People in Western countries eat, on average, one to two servings a week.

The study was published in the British Medical Journal March 15, 2012.

White rice has a high glycemic index, meaning that it can cause spikes in blood sugar. Previous research has linked high glycemic index foods with increased type 2 diabetes risk. “People should try to make a switch from eating refined carbs like white rice and white bread to eating more whole grains,” Sun told Time magazine.

Learn more

Can brown rice slow the spread of type 2 diabetes? (HSPH feature)

Carbohydrates and the glycemic load (HSPH Nutrition Source)

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