Ginger Claret Punch Recipe
Ginger Claret Punch is an irresistible recipe that you simply can't resist. Try this Ginger Claret Punch recipe; I am sure you will have a huge fan following for this one!
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Nutmeg | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Cinnamon stick piece | 1 | |
| Whole Cloves | 6 | |
| Lemon peel strip | 2 | |
| Orange peel strip | 2 | |
| 3 cups claret or domestic Burgundy wine | ||
| Ginger ale | 2 Cup (16 tbs), chilled | |
| Thin orange slices | ||
| Thin lemon slices | ||
Directions
In a medium saucepan, combine 1 cup each sugar and water, 1/2 teaspoon each nutmeg and ginger, 1 (2-inch) piece stick cinnamon and 6 whole cloves stuck into 2 (1 -inch) strips each lemon peel and orange peel.
Bring to a boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, 5 minutes.
Remove from heat, cover and let stand until cool.
With slotted spoon, remove cinnamon stick, clove-studded lemon peel and orange peel.
Add 3 cups claret (or domestic Burgundy wine).
Chill.
To serve, add 2 cups ginger ale, chilled, and garnish with thin orange and lemon slices.
Note:
To serve this as a hot punch, omit ginger ale and add wine to the hot, spiced sugar syrup.
Bring again to a simmer and serve hot.
Bring to a boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, 5 minutes.
Remove from heat, cover and let stand until cool.
With slotted spoon, remove cinnamon stick, clove-studded lemon peel and orange peel.
Add 3 cups claret (or domestic Burgundy wine).
Chill.
To serve, add 2 cups ginger ale, chilled, and garnish with thin orange and lemon slices.
Note:
To serve this as a hot punch, omit ginger ale and add wine to the hot, spiced sugar syrup.
Bring again to a simmer and serve hot.
Chef
