| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
12 |
servings |
INGREDIENTS
| 8 |
oz |
Fresh ginger; peeled |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Lemon juice |
| 8 |
|
Blood oranges -; (to 10) |
| 1 |
c |
Bourbon |
| 1 |
|
Blood Orange and Pomegranate Ice Ring; (see recipe) |
| 12 |
|
Candied Orange Swizzle Stick; (see recipe) |
INSTRUCTIONS
Chop ginger into 1 inch pieces. Place in a heavy-bottomed saucepan with 8
cups of cold water. Slowly bring to a boil over medium high heat, reduce
heat to medium low, and simmer for 20 minutes. Remove gingered water from
heat, add honey and lemon juice, and stir. Cool completely in refrigerator.
Juice oranges to yield 2 cups, strain juice, and chill. Strain the chilled
ginger mixture into the orange juice. Add bourbon, if desired and chill in
a punch bowl with a Blood Orange and Pomegranate Ice Ring. Garnish each cup
with a Candied Orange Swizzle Stick, and serve. Makes 12 servings.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 104 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe by: Martha Stewart
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