Ingredients:
For the ginger syrup:
125 ml water
100 g of sugar
50 g fresh ginger, peeled and thinly sliced
2 cinnamon sticks
5 whole cloves
For the punch:
2 liters of dark juice for example grapes, pomegranate or cranberry juice
1 liters of mineral water
Preparation:
For the ginger syrup:
Put all ingredients in a small saucepan and bring to boil. Turn down heat and simmer for 15 minutes. Then remove from heat and pour syrup through a sieve. Let cool.
For the punch:
Mix the juice and the water in a large bowl. Stir and add half of the syrup, add more syrup as needed.