ginger and blood orange punch

Categories
Stewart3
Yield
12 servings
MeasureIngredient
8 ounces Fresh ginger; peeled
½ cup Honey
¼ cup Lemon juice
Blood oranges -; (to 10)
1 cup Bourbon
Blood Orange and Pomegranate Ice Ring; (see recipe)
12  Candied Orange Swizzle Stick; (see recipe)

Chop ginger into 1 inch pieces. Place in a heavy-bottomed saucepan with 8 cups of cold water. Slowly bring to a boil over medium high heat, reduce heat to medium low, and simmer for 20 minutes. Remove gingered water from heat, add honey and lemon juice, and stir. Cool completely in refrigerator.

Juice oranges to yield 2 cups, strain juice, and chill. Strain the chilled ginger mixture into the orange juice. Add bourbon, if desired and chill in a punch bowl with a Blood Orange and Pomegranate Ice Ring. Garnish each cup with a Candied Orange Swizzle Stick, and serve. Makes 12 servings.

Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 104 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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