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

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.

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