Tested till perfect Lemon Thyme Gin Punch

Lemon Thyme Gin Punch

This punch packs a punch. Keep the recipe on hand for summertime celebrations as well as throughout the winter holidays.

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

  • rating starrating starrating starrating starrating star
  • Portion size 16

Ingredients

  • 6 6lemonlemons
  • 1 cup 1cupgranulated sugar
  • 6 6fresh thyme sprigfresh thyme sprigs
  • 2 2thin slices gingerroot
  • 1 bottle (750 mL) 1bottle (750 mL)gin
  • 1 bottle (750 mL) 1 bottle (750 mL)ginger ale
  • 1 1ice ring

Garnish:

  • lemon slices
  • fresh thyme sprigs
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Peel 2 of the lemons, avoiding white pith. Juice all lemons.

In saucepan, combine lemon peel, lemon juice, sugar, thyme, ginger and 5 cups (1.25 L) water; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil for 2 minutes. Strain into punch bowl; refrigerate until chilled, about 1 hour.

Stir gin into punch. Just before serving, stir in ginger ale; add ice ring.

Garnish: Float lemon and thyme on punch.

Additional information : Make an Ice Ring: Fill a container, such as a Bundt pan or halved clean milk container, with cold water. Freeze until solid, about 8 hours.

To add berries or citrus, add cold water to container to come 1 inch (2.5 cm) from bottom; freeze until solid, about 1 hour. Add berries or citrus slices and enough cold water just to cover; freeze until solid, about 30 minutes. Fill with cold water and freeze until solid, about 8 hours.

Just before serving, place in warm water bath for about 30 seconds to release from sides. Float on punch.

Nutritional Information Pper serving: about

cal 171 pro 0 total fat 0g sat. fat 0g
carb 18g fibre 0 chol 0mg sodium 7mg
potassium 23mg

% RDI:

iron 1 vit C 13 folate 1
All rights reserved. Transcontinental Media G.P. © 2014