Recipe

Robinson's Punch

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This recipe was entered in the contest for Your Best Punch
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Anitalectric's Notes: This drink was a staple at the Washington, DC church I attended as a kid. Don Robinson-- now Rev. Robinson--was an active member of the community and was therefore responsible for coordinating...
This drink was a staple at the Washington, DC church I attended as a kid. Don Robinson-- now Rev. Robinson--was an active member of the community and was therefore responsible for coordinating many parties and events. No matter who made the food, he always made the drink. All us kids would clamor around to watch him make it. 1 gallon apple cider, 1/2 gallon orange juice, and 2 two liter bottles of ginger ale would be impressively poured into a big punch bowl. Then the exciting part: 1 lg can of frozen pineapple juice, to keep it chilled. And then the party started! I always thought the punch tasted best toward the end, when the pineapple juice was mostly melted and made up a higher percentage of the punch.

My version reflects this preference, by reducing the other ingredients. I also sub the ginger ale for a lime leaf infused ginger syrup and soda water. I like how it is kind-of Northeast harvest party meets Southeast Asian luau.

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Makes enough for 1 big punch bowl

Robinson's Punch (with an Anita Twist):

1/2 gallon apple cider Ask a question about this ingredient

2 quarts pineapple juice Ask a question about this ingredient

1 liter soda water Ask a question about this ingredient

reserved young ginger syrup, to taste Ask a question about this ingredient

Fill 1-2 cube trays with pineapple juice and freeze.
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Pour the rest of it into a punch bowl and combine with the other ingredients. Serve chilled.
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Young Ginger Syrup:

1 cup young ginger, diced (no need to peel) Ask a question about this ingredient

3 kaffir lime leaves, torn Ask a question about this ingredient

1/2 cup demerara sugar Ask a question about this ingredient

1 lemon, juiced Ask a question about this ingredient

Over low heat, simmer all ingredients until thick and syrupy. Transfer to a blender and puree.
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Strain out and discard solids. Allow syrup to cool.
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4 Comments on Robinson's Punch

gingerroot added 6 months ago

I can almost taste this! Love everything you have in here, especially the kaffir lime with the young ginger syrup.

sdebrango added 6 months ago

Love it Anita, really like the syrup. Have never seen young ginger will have to seek some out. Maybe at whole foods.

wssmom added 6 months ago

Sounds so refreshing; I love the ginger syrup!!

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added 6 months ago

Both young ginger and kaffir lime leaves can be found at Southeast Asian markets or sometimes Chinese ones. Young ginger is smoother on the outside, smaller in size, and the inner flesh is more pink than regular ginger. But you can substitute regular ginger and/or dried lemongrass if you can't find the more exotic ingredients.