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Ginger Claret Punch Recipe
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch|
|Lemon peel||2 (1 Inch Strips)|
|Orange peel||2 (1 Inch Strips)|
|Claret/Domestic burgundy wine||3 Cup (48 tbs)|
|Ginger ale||2 Cup (32 tbs), chilled|
|Thin orange slice||2|
|Thin lemon slice||2|
Serving size: Complete recipe
Calories 1409 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 103.2 mg4.3%
Total Carbohydrates 281 g93.7%
Dietary Fiber 11.4 g45.6%
Sugars 257.9 g
Protein 2 g4.8%
Vitamin A 4% Vitamin C 154.4%
Calcium 25.1% Iron 28.2%
*Based on a 2000 Calorie diet
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).
To serve, add 2 cups ginger ale, chilled, and garnish with thin orange and lemon slices.
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.