Recipes › Drinks

Candied Ginger Punch

Candied Ginger Punch – Forkwise recipe card (illustration, no photo yet)
DrinksAmerican⏱ 30 minServes 6EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 l cold water (4 cups)
  • 1 cup sugar
  • 225 g crystallized (candied) ginger, chopped
  • ½ cup orange juice
  • ½ cup lemon juice
  • Crushed ice

Method

  1. Put the chopped ginger, water and sugar in a saucepan and simmer for 15 minutes.
  2. Stir in the orange and lemon juice and leave to cool.
  3. Strain and serve poured over crushed ice.

The original uses Canton ginger, which is preserved ginger. Use crystallized ginger instead.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Ginger Punch”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.