Here's a take on punch using mainly BC ingredients. Because we use sparkling wind for the strong element, we've added an extra little kick in the form of orange liqueur. The recipe below fils a large punch bowl but is easily halved if your are worried about having too much.
Ingredients
- 1 1/2 cups lemon juice, plus zest from about seven lemons
- 1 1/4 cups ginger syrup (see recipe below)
- 1/2 cup orange liqueur, such as Central City Peeled Orange Liqueur
- 4 cups Triple Jim's Organic Pear Juice
- a handful each of cinnamon sticks, allspice berries and whole cranberries
- 2 x 750mL bottles (6 cups) of your favourite sparkling wine
Instructions
One day before, make an ice ring by filling a Bundt pan halfway with water. Toss in a few cranberries and freeze overnight. Combine, lemon, cooled ginger syrup, orange liqueur, pear juice, and spices. Refrigerate over- night. On the day of the party, remove the ice ring from the Bundt pan, place it in the punch bowl, and pour in the refrigerated punch base. Add the sparkling wine at the last moment before serving.
GInger SImple Syrup
2 cups simple syrup
2 cups water
1-inch knob of ginger, sliced
Put all ingredients into a medium-sized saucepan. Bring to the boil, remove from heat, and let steep for at least a half hour. You can strain to remove ginger or leave it in for a stronger flavour. Keeps for about 1 week. Consider doubling the recipe to make sure you have plenty on hand if you think you’ll be refilling your punch bowl. Use any leftovers to flavour cocktails.
