Ginger Pineapple Sparkling PunchMikkel Vang
A splash of vodka or gin transforms this lively punch into a festive cocktail.
Cooks' note:
Ginger syrup keeps, covered and chilled, 2 weeks.
Recipe information
Total Time
3 1/4 hr (includes chilling ginger syrup)
Yield
Serves 10
Ingredients
For ginger syrup
1 1/2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)
For punch
3 cups unsweetened pineapple juice, chilled
1/4 cup fresh lemon juice (3 to 5 lemons)
1/4 cup fresh lime juice (4 to 6 limes)
3 cups sparkling water, chilled
4 cups ice cubes
Garnish: lemon and lime slices
Special Equipment
a small punch bowl or pitcher
Preparation
Make ginger syrup:
Step 1
Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.
Make punch:
Step 2
Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.
