Sparkling Cranberry Ginger Punch

 

3/4

cup water

1/2

cup sugar

1/4

cup thinly sliced fresh gingerroot

1/4

cup fresh lime juice

8

cans (8.4 oz each) sparkling cranberry juice

16

lime slices, frozen

1

bag (12 oz) fresh cranberries, frozen

• 1 In 1-quart saucepan, heat water, sugar and gingerroot to boiling over high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer uncovered 5 minutes. Remove from heat; cool. Strain. Refrigerate ginger syrup until well chilled.
• 2 To serve, in large pitcher or punch bowl, mix 1/2 cup of the ginger syrup and the lime juice (keep remaining ginger syrup refrigerated for later use). Add cranberry juice, lime slices and cranberries.