Philadelphia Fish House Punch Recipe

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Philadelphia Fish House Punch
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Ingredients:

Directions:

  1. Arrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10–12-cup Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine 1 1/4 cups sugar and 1 1/4 cups water in a jar; cover and shake to dissolve to make simple syrup. DO AHEAD: Ice ring and simple syrup can be made 2 weeks ahead. Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add 1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate), 2 cups Cognac, 1 1/2 cups fresh lemon juice, and 1 cup peach liqueur (such as Bols). Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.09 Kcal (490 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.72mg 0%
Potassium 43.31mg 1%
Total Carbs 12.32g 4%
Sugars 11.17g 45%
Dietary Fiber 0.42g 2%
Protein 0.21g 0%
Vitamin C 25.5mg 43%
Calcium 1.6mg 0%
Amount Per 100 g
Calories 162.83 Kcal (682 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.4mg 0%
Potassium 60.23mg 1%
Total Carbs 17.13g 4%
Sugars 15.53g 45%
Dietary Fiber 0.58g 2%
Protein 0.29g 0%
Vitamin C 35.5mg 43%
Calcium 2.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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