Tanyas Ginger Punch Recipes
TANYA'S GINGER PUNCH
This punch is always a huge hit. You can serve this with vodka or just on it's own. Wonderful holiday punch and very refreshing in the summer. I always freeze sliced oranges and lemons in a mold pan with water. It makes a more decorative floater than ice cubes.
Provided by Tanya McGill
Categories Non-Alcoholic Punch
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 33.3 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 12.2 mg, Sugar 19.2 g
TANYA'S GINGER PUNCH
This punch is always a huge hit. You can serve this with vodka or just on it's own. Wonderful holiday punch and very refreshing in the summer. I always freeze sliced oranges and lemons in a mold pan with water. It makes a more decorative floater than ice cubes.
Provided by Tanya McGill
Categories Non-Alcoholic Punch
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 33.3 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 12.2 mg, Sugar 19.2 g
TROPICAL GINGER PUNCH
Pass a pitcher of this refreshing summertime punch at a party, or with a bowl of chips.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
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.
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