Ginger Punch
A dish that gets its character from sugar and canton ginger.
Ingredients
US
Metric
- 950 ml cold water
- 240 ml sugar
- 225 g Canton ginger
- 120 ml orange juice
- 120 ml lemon juice
Steps
- Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.
Nutrition (estimated, per serving)
| Calories | 428 |
|---|---|
| Protein | 0.6 g |
| Fat | 0.3 g |
| Carbs | 110.6 g |
| Fiber | 0.3 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States