Summery Citrus, Ginger, and Raspberry Punch

1. 1

   In a 1-quart saucepan combine the sugar, water and ginger.

2. 2

   Set over medium heat and cook, stirring occasionally until the sugar has dissolved, about 15 minutes.

3. 3

   Allow the syrup to cool completely, then strain through a fine mesh sieve.

4. 4

   Discard solids and refrigerate until ready to use.

5. 5

   Put the raspberries in a food processor and process until pureed.

6. 6

   Strain the raspberry puree through a fine-mesh strainer into a clean bowl and set aside until ready to use.

7. 7

   Discard seeds.

8. 8

   In a 3 quart pitcher or punch bowl, combine the orange, lemon and lime juices, gin, and seltzer with the raspberry puree and the syrup.

9. 9

   Stir to combine and serve over ice in cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.