My daughter made this punch for us in Atlanta and I have no idea where she got it from. I just know it was good. So good that I decided to make two different versions of it for the Summer Soiree. It’s a ginger punch that packs quite a punch with our without alcohol. I’ve grown accustomed to the taste of ginger in my green drinks, so it’s bite wasn’t anything new. In order to distinguish the two versions I made the non-alcoholic version with raspberries and the liquored up one with blueberries. Let me tell you those blueberries and several of us at the soiree were very happy campers! No matter which one you make the ginger gets a little more pungent the longer it sets. Try one or both and get ready to get your chillaxin on!
Basic Ginger Punch – Adapted from a recipe by Samara L. Garth
2 cups thinly sliced ginger – approx ¾ lb
2 cups of sugar
4 cups of water
Black Cherry Flavored Water 2 liters
1 pint of Raspberries
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. Chill, covered, until room temperature, about 2 hours. Don’t discard the ginger, trust me on this one. Stir together ginger syrup and sparkling water in a pitcher or one of those cute beverage dispensers. Add raspberries approximately 30 minutes before serving. Then add ice.
For the adult version I used blueberries and 3 cups of Captain Morgan’s Passionfruit Rum. I also added only 2 cups of the sparkling black cherry flavored water and added 3 cups of tonic water. This one was definitely a taste as you go recipe. More water may be needed because the rum is super sweet. Add ice and some of your best buds and you’re good to go!
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