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Yield: Makes 1 serving
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RECIPE INGREDIENTS
| For Ginger Infusion: |
| 2 quarts water |
| 1 cup sugar |
| 3/4 pound fresh ginger, cut into pieces |
| 1 stalk of lemongrass, cut into thirds |
| 1 Thai chile, stemmed and seeded |
| For Punch: |
| 1-1/2 ounces Ginger Infusion |
| 1-1/2 ounces dark rum |
| 1-1/2 ounces papaya juice (or use pineapple or mango juice) |
| 1/2 ounce lemon or lime juice |
| Dash cayenne pepper |
| pineapple wedges |
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DIRECTIONS
TO MAKE GINGER INFUSION: Put water in stockpot and add sugar. Stir until sugar is dissolved. In a food processor pulse ginger, chile, and lemongrass until roughly chopped. Add mix to stockpot and bring to a boil. Boil mixture until it is reduced by half. Allow to cool. Strain mixture through sieve. Ginger infusion will keep in the refrigerator for up to 2 weeks.
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TO MAKE PUNCH: Mix all ingredients except cayenne pepper and pineapple wedge in a shaker and shake vigorously. Serve over ice and top with a dash of cayenne pepper. Garnish with a pineapple wedge.
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Recipe reprinted by permission of Longstreet. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 1 serving
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| Calories: | 141 |
Fat. Total: | 0g |
Carbohydrates, Total: | 11g |
| Cholesterol: | 0mg |
Sodium: | 6mg |
Protein: | 0g |
| Fiber: | 0g |
% Cal. from Fat: | 0% |
Fat, Saturated: | 0g |
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