Ginger Punch Recipes

PINEAPPLE-GINGER PUNCH

Steps:

• In a small saucepan combine the water, sugar, and ginger. Bring to boiling, stirring until sugar is dissolved; reduce heat. Simmer, uncovered, for 10 minutes. Cool ginger mixture to room temperature. Strain ginger mixture through a fine-mesh sieve into a bowl.* If desired, add rum. Cover with plastic wrap; chill for at least 2 hours.
• In a large punch bowl or pitcher combine the chilled ginger mixture, pineapple juice, lemon juice, and lime juice. Stir in club soda. Add ice cubes and lime slices and/or pineapple wedges.

GINGER ALE FRUIT PUNCH

Steps:

• In a punch bowl or large pitcher, combine all ingredients. Serve immediately.

PUNCH RECIPE

Steps:

• AHEAD OF TIME: Thaw the grape juice concentrate in the fridge. Chill the Fresca in the fridge. If both are cold you won't need as much (or any) ice which, and that will keep the punch from becoming watered down.
• In a large pitcher or punch bowl, combine the thawed white grape juice and Fresca. Stir together.
• If desired, add in washed and thinly sliced and halved Cara cara oranges and/or a few washed fresh raspberries.
• Punch is best made right before serving so it doesn't go flat. I recommend serving ice on the side or adding as it's served so the punch isn't watered down.

TROPICAL GINGER PUNCH

Steps:

• In a large pitcher, stir together orange juice, pineapple juice, ginger, and vodka (if using). Refrigerate until cold, at least 1 hour (and up to 1 week). Just before serving, stir in ginger ale. Serve over ice, garnished with orange wedges, if desired.

ORANGE PUNCH RECIPE

Steps:

• A day or two before make the ice cubes. In your ice cube trays, place a maraschino cherry, stems removed, in each of the compartments and fill with water to make the ice cubes. Make 4 dozen maraschino cherry ice cubes.
• About 15 to 30 minutes before guests arrive, assemble the punch. In a large punch bowl, combine the frozen orange juice concentrate and water. Stir to dissolve completely.
• Place ½ of the ice cubes in a large punch bowl.
• Slowly pour ginger ale to fill the bowl. Replenish with the maraschino cherry ice cubes and ginger ale as needed.

TANYA'S GINGER PUNCH

Steps:

• In a sauce pan, combine water, sugar, crystallized ginger and cinnamon sticks. Bring to a boil and simmer for 5 minutes. Remove from heat and set aside to cool.
• Pour syrup into a pitcher. Add orange, pineapple and lemon juice. Chill in refrigerator. When ready to serve, pour into a punch bowl and slowly add the lemon-lime soda.