Gingered Fruit Punch

• 9 cups:water, divided
• 1/4 cup:minced fresh ginger
• 1/4 cup:honey or pure maple syrup
• 1/4 cup:molasses
• 3/4 cup:lemon juice
• 1/4 cup: cider vinegar
• Fresh berries,:mint sprigs, or citrus slices for garnish

Preparation

1. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
2. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved.
3. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
4. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

Tips

Can be made up to 2 days in advance.