Low Carb Blueberry Ginger Rum Punch Recipe

DIRECTIONS

1. Make edible flower & mint ice cubes: Using various sizes of ice cube molds, fill cubes about halfway with water. Add mint leaves or a flower, then fill completely with water. Freeze until solid, at least 4 hours.
2. Make sugar free blueberry ginger simple syrup: In a medium saucepan over high heat, bring 2 cups water, fresh blueberries, and grated fresh ginger to a boil. Use the back of a wooden spoon to mash the blueberries in the saucepan, then stir in the allulose and bring back to a boil. Reduce heat and simmer for 15 minutes. Pour into a bowl, cover and allow to cool at room temperature for 2 hours to allow the flavors to extract and blend. Pour into a clean bowl through a fine mesh strainer to remove the solids, gently pressing with the back of a spoon to get as much liquid from the solids as possible. Discard the solids and store the simple syrup in the refrigerator until needed.
3. Assemble punch: Into a 24 cup (384 fl oz) or larger punch bowl, add edible flower and mint ice cubes. Pour in sugar free blueberry ginger simple syrup, sparkling water and rum. Gently stir and serve. One measuring cupful is one serving.