Ginger Pineapple Punch
November 28, 2006 Lynn R. - Home Cook
About
A king’s cup of a punch! This recipe is a modified version of one published in Due North Magazine.
Ginger Syrup
| Water | 2 cups | |
| Organic sugar | 1 cup | |
| Fresh ginger, peeled & thinly sliced | 1 cup (approx. 1/4 lb from 2 pieces 5" long) |
Punch
| Pineapple juice | 4 cups | |
| Fresh lemon juice | 1/4 cup | |
| Fresh lime juice | 1/4 cup | |
| Sparkling water | 4 cups | |
| Ice cubes | 6 cups | |
| Lemon & lime slices | as needed |
Directions
- In a pot heat water, sugar and ginger to boiling to dissolve sugar and infuse ginger. Let cool.
- Combine punch ingredients in a bowl
- Remove ginger slices from pot. Add to punch ingredients.
- May be served with rum if an alcoholic punch is desired.
vanillaechoes photo / Shutterstock.com. Not a picture of the actual final product of this recipe. Photo used for graphical enhancement.
If you want to reduce the sugar in this recipe you could try one of the following options:
1. Replace the sugar with 1/2 tsp stevia extract powder. Note that this alternative will create a ginger tea, not a ginger syrup.
2. Replace 1/2 of the sugar with 1/4 teaspoon stevia extract powder. This is a compromise that will make the ginger tea a little sweeter and more syrupy than the first alternative.
3. Replace the sugar with one cup of apple juice concentrate and (if necessary) add a few drops of liquid stevia extract to punch up the sweetness. With this alternative you may want to reduce the water.
Please note that while the original recipe has been tested, these reduced sugar alternatives have not. If you have tried any of them we would appreciate your feedback.
Not only does ginger have a lovely spicy flavour, it also has medicinal properties that make it an excellent herb to use during the holiday season. Ginger is a warming herb well known to alleviate digestive ailments, help with cold symptoms and support the immune system. However, to retain its medicinal properties it is important to keep a lid on the pot during the infusing process and to NOT let the ginger boil. Allow the liquid to come to a low simmer (liquid is moving but not bubbling) for 15 to 20 minutes.