Ginger Punch

By the RecipeCafe Archives

Ingredients

• 1 quart (4 cups / 960 ml) cold water
• 0.5 lb (225 g) Canton ginger, chopped
• 1 cup (200 g) granulated sugar
• 0.5 cup (120 ml) orange juice
• 0.5 cup (120 ml) lemon juice
• 1 Crushed ice, to serve

Instructions

1. 1. Chop the Canton ginger into rough pieces.
2. 2. Combine the water, chopped ginger, and sugar in a medium saucepan (3–4 qt / 2.8–3.8 L). Bring to a boil over medium-high heat, stirring occasionally until the sugar is fully dissolved (the liquid will be clear and no granules remain visible at the bottom), then reduce heat and maintain a steady boil for 15 minutes, until the syrup is lightly fragrant and slightly reduced.
3. 3. Remove from heat. Add the orange juice (1/2 cup / 120 ml) and lemon juice (1/2 cup / 120 ml) to the hot syrup. Stir to combine.
4. 4. Allow the mixture to cool to room temperature, approximately 45–60 minutes, until the exterior of the pan feels no warmer than the surrounding air.
5. 5. Strain the punch through a fine-mesh strainer or cheesecloth into a pitcher or serving vessel, discarding the ginger solids.
6. 6. To serve, pour the strained punch over crushed ice in glasses. The punch will be noticeably diluted and chilled by the ice, which is intended — adjust the ratio of punch to ice to personal preference.