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Fizzy Ginger-Cranberry Punch

Cindy Ensley
Updated Nov 4, 2013
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Three kinds of ginger come together in this warming and elegant punch: gingerroot, candied ginger and ginger beer.

Fizzy Ginger-Cranberry Punch

  • Prep Time 15 min
  • Total 35 min
  • Servings 6
  • Ingredients 15
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Ingredients

Ginger Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup chopped gingerroot

Sugar for Rim

  • 2 tablespoons candied ginger
  • 2 tablespoons sugar
  • 1 tablespoon grated orange peel

Punch

  • 1 bottle (12 oz) ginger beer
  • 1 1/2 cups cranberry juice
  • 1 cup soda water
  • 1/4 cup fresh orange juice
  • 2 to 4 dashes aromatic bitters
  • 1/2 to 1 cup gin
  • 1/4 to 1/2 cup Ginger Syrup
  • Ice
  • Grated orange peel or slices

Instructions

  • Step 
    1
    In 1-quart saucepan, heat 1/2 cup sugar, water and chopped gingerroot over high heat to boiling. Boil 1 minute to dissolve sugar. Remove from heat. Cool completely, about 20 minutes. Strain out ginger pieces. Pour Ginger Syrup into glass jar.
  • Step 
    2
    In food processor, place Sugar for Rim ingredients. Process with on-and-off pulses until combined. Spread in shallow dish.
  • Step 
    3
    In carafe or pitcher, place all Punch ingredients except ice and orange slices, adding gin and ginger syrup to taste; stir to combine.
  • Step 
    4
    To serve, dip each drinking glass rim into water or wipe with orange wedge; dip into sugar for rim to coat. Fill glasses with ice; pour punch into glasses. Garnish each with orange peel.

Nutrition

Nutrition Facts are not available for this recipe

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