RCI-BV.006.0013.001
Ginger Ale Punch
Purchased from the Reinhart Estate in Ida, Oklahoma in 1992. Date and source unknown. This is tried and true and very good. I serve it at bridal and baby showers.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1-½ cups
- ½ unit
- 4 unit
- 5 cans
- 1 quart
- 1 quart
- 1 cup
- 1 quart
Method
1
Combine water, sugar, and cinnamon sticks in a saucepan over medium-high heat.
2
Bring the mixture to a boil, stirring occasionally, until the sugar dissolves completely.
3 minutes
3
Remove from heat and let the cinnamon-sugar syrup cool to room temperature for at least 5 minutes.
5 minutes
4
Pour the cooled syrup into a large punch bowl, discarding the cinnamon sticks.
5
Add the frozen orange juice concentrate directly to the punch bowl, stirring until fully incorporated.
6
Pour in the cherry juice and pineapple juice, stirring well to combine all juices.
7
Add the fresh cherries to the punch bowl for garnish and flavor.
8
Just before serving, pour in the ginger ale and stir gently to distribute the carbonation throughout the punch.
9
Ladle the punch into glasses filled with ice and serve immediately while the ginger ale is still fizzy.