Lemon Thyme Gin Punch
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Pper serving: about | - |
| cal | 171 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 18 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 7 mg |
| potassium | 23 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 13 |
| folate | 1 |
- Portion size: 16
This punch packs a punch. Keep the recipe on hand for summertime celebrations as well as throughout the winter holidays.
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
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.
Source : Canadian Livng Holiday Cookbook: Fall 2009
