Ginger Punch

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 quart cold water
  • 1 cup sugar.
  • ½ lb. Canton ginger.
  • ½ cup orange juice.
  • ½ cup lemon juice.


Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.