Yield: 16 Servings
Measure | Ingredient |
---|---|
1½ cup | Water |
1 cup | Sugar |
2 tablespoons | Ginger root, chopped |
4 \N | Whole cloves |
1 \N | Whole cinnamon stick |
6 ounces | Frozen orange juice concentrate |
½ cup | Orange juice, freshly squeezed |
1 \N | Whole orange, thinly sliced |
1 \N | Whole lemon, thinly sliced |
In a medium saucepan combine water, sugar, gingerroot, cloves, and cinnamon. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer, incovered, for 5 minutes. Cool mixture; cover and let steep in refrigerator for several hours. 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 mixtrue. In a punch bowl stir together the fruit juices and ginger mixture. Reserve 8 lemon or orange slices. Foat remaining fruit slices in the punch. Cut reserved fruit slices in half. Garnish each cup with half a fruit slice and an orange curl (optional), if desired.
Recipe by: BH&G, May 1997 Posted to MC-Recipe Digest V1 #665 by "hurlbert@..." <hurlbert@...> on Jul 11, 1997