Gingered Fruit Punch

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gingered fruit punch

Refreshing beverage for summer. Can be made up to 2 days in advance.

  • Duration
  • Prep Time
  • 6 - 8Servings


  • 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. 

3. Add honey (or maple syrup) and molasses; stir until dissolved.

4. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.

5. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.


Can be made up to 2 days in advance.