67.2 oz 1/4 cup dried cranberry (juice sweetened if possible) canned
0.3 cup ginger fresh thinly sliced
16 slices lime frozen
0.3 cup juice of lime fresh
0.5 cup sugar
0.8 cup water
Equipment
bowl
sauce pan
Directions
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.
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).
