Recipe Ingredient
- 500ml water
- 70ml ginger, smashed
- 10 peppermint leaves, torn into pieces
- 10 tbsp sugar
- 4 plain tea bags (any brand)
- 2 cans ginger ale or beer, well chilled
Instructions
- Put water, ginger and peppermint leaves in a saucepan. Bring to a boil then cover the saucepan with a lid for 5 minutes and simmer over gentle, low heat.
- Turn off the heat and remove the lid and add in the tea bags. Allow it to infuse for 5-10 minutes, covered.
- Remove the cover and add in the sugar. Stir until sugar dissolves and leave the ginger syrup aside to cool completely.
- Sieve and pour the cooled ginger concoction into a punch bowl. Add in the ginger ale or beer, if preferred. Add in plenty of ice cubes, put some freshly-sliced lemon pieces and a few fresh peppermint leaves as garnishing, and throw in 5-6 maraschino cherries too.
