Lemon Thyme Gin Punch
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Pper serving: about | - |
| cal | 171171 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 18 g18g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 7 mg7mg sodium |
| potassium | 23 mg23mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit C | 1313 vit C |
| folate | 11 folate |
This punch packs a punch. Keep the recipe on hand for summertime celebrations as well as throughout the winter holidays.
Ingredients
- 6 lemons 6 lemons
- 1 cup granulated sugar 1 cup granulated sugar
- 6 fresh thyme sprigs 6 fresh thyme sprigs
- 2 thin slices gingerroot 2 thin slices gingerroot
- 1 bottle (750 mL) gin 1 bottle (750 mL) gin
- 1 bottle (750 mL) ginger ale 1 bottle (750 mL) ginger ale
- 1 ice ring 1 ice ring
- Garnish:
- Lemon slices Lemon slices
- Fresh thyme sprigs Fresh thyme sprigs
Preparation
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.
Source : Canadian Livng Holiday Cookbook: Fall 2009
- Keywords : Christmas; Drinks-alcohol; Lemons; Sugar; Gin; Boil; 200 calories;
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