Summer Rum Pot – Rum Pot and Punch Preparation*.

Rinse each 500 g of fruit, drain well and cut into pieces. Put them in layers with 250 g of white or possibly brown sugar in a jar or possibly a ceramic vessel and pour about 250 milliliters of rum until the fruits are covered with liquid so that they do not mold.

Four weeks after the last addition of fruit, add more rum and leave until the “tapping” – around the beginning of Advent.

Preserving seasonal fruits with rum is an almost forgotten tradition. The finished rum pot used to be “tapped” at Christmas time. People “warmed” on the sweet and fiery drink and high-proof fruits.

Summer schedule:

Strawberries, sour cherries, black apricots, peaches, currants, pears, pineapples, plums. For a rum pot, the fruit must be ripe but still firm and have no bruises. Blackberries, gooseberries, raspberries and apples are not suitable.

Variable use:

The fruit mixture is just as a delicate dessert, for example, to refine ice cream and other desserts. And infused with mineral water or sparkling wine, the fruity rum makes an aromatic aperitif.

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