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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger Tropical Punch

Makes: 16 servings
Serving size: 4 ounce
Prep 20 mins Chill 2 hrs Cook 5 mins
Ginger Tropical Punch
  • 1 1/2  cups  water
  • 1  cup  sugar
  • 2  tablespoons  chopped fresh ginger
  • 4  whole cloves
  • 1  inch  stick cinnamon
  • 1 6  ounce can  frozen apple juice concentrate
  • 1 6  ounce can  frozen orange juice concentrate
  • 1/2  cup  freshly squeezed lemon juice
  • 1  orange, thinly sliced
  • 1  lemon, thinly sliced
  •  Orange curls (optional)

1. In a medium saucepan combine water, sugar, ginger, cloves, and cinnamon. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes. Cool mixture; cover and let steep in refrigerator for several hours.

2. Meanwhile, prepare apple and orange juices according to product instructions. In a large container combine the apple juice, orange juice, and lemon juice. Cover and chill. Strain steeped ginger mixture. In a punch bowl stir together fruit juices and ginger mixture. Reserve 8 lemon or orange slices. Float remaining fruit slices in the punch. Cut reserved fruit slices in half. Garnish each cup with half a fruit slice and an orange curl, if desired. Makes sixteen (4-ounce) servings.

From the Test Kitchen
  • Prepare the ginger mixture; cover and chill for up to 24 hours. Prepare and combine the fruit juices; cover and chill for up to 24 hours. Before serving, strain the ginger mixture and combine with chilled fruit juices.

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