Ginger Pineapple Sparkling Punch

This is one of the best punches I’ve had lately.  I made it for a friend’s baby shower, and it was thankfully a bit hit.  The ginger syrup and fresh citrus juices really make it special.

Ginger Pineapple Sparkling Punch

Ingredients

For ginger syrup

• 1 1/2 cups water
• 1 cup sugar
• 1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)

For punch

• 3 cups unsweetened pineapple juice, chilled
• 1/4 cup fresh lemon juice (3 to 5 lemons)
• 1/4 cup fresh lime juice (4 to 6 limes)
• 3 cups sparkling water, chilled
• 4 cups ice cubes

Make ginger syrup:
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. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.

Make punch:
Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.

Cooks’ note: Ginger syrup keeps, covered and chilled, 2 weeks.

Serves 10

Source: Gourmet, December 2004